shrimpleftover from Warm Sauerkraut and Shrimp Salad
3cupschopped kale
3cupschopped Romaine lettuce
3cupsthinly sliced purple cabbage
2large avocadospeeled, pitted and cubed
1/4cupchopped fresh basil
Instructions
In a medium bowl, whisk together oil, lime juice, salt and pepper.
In a separate large bowl, toss together remaining ingredients except basil (shrimp through avocado). Drizzle with vinaigrette, toss in the basil and serve.