Mexicali Shrimp Salad

Ingredients

1 lb coldwater shrimp, cooked and peeled
6 cups salad greens
1 ¼ cups Cherry tomatoes, quartered
1 yellow bell pepper, thinly sliced
½ red onion, diced
2 jalapeño chilies, finely diced, remove seeds and ribs first

Dressing:
⅓ cup extra-virgin olive oil
3 Tbsp lime juice
3 tsp honey
½ tsp ground cumin
½ tsp granulated garlic
1 tsp Dijon mustard
2 Tbsp apple cider vinegar
Salt & pepper to taste

Directions

1. In a small bowl, mix together the dressing ingredients.
2. Rinse and drain shrimp; set aside.
3. In a large bowl, add the salad greens; mix in the tomatoes, yellow bell peppers, red onion, and jalapeños.
4. Lightly toss.
5. Pour dressing over salad; add the shrimp.
6. Gently mix together and chill for 2 hours. Serve!