This salad is just the thing to serve as a summer lunch or as a starter to a meal. The recipe calls for plain shrimp but you can also use Chili-Rubbed Shrimp if you have some left over. I like to scoop it up with tortilla chips.

Serves 4.

1 pound cooked shrimp, cut into large chunks
Grated zest and juice of 2 limes
3 tablespoons chopped fresh cilantro leaves
2 perfectly ripe avocados, cubed
½ cup chopped fresh pineapple or peach
1 large ripe tomato, diced
¼ teaspoon crushed red pepper flakes
½ teaspoon kosher salt

1. Place all the ingredients in a large glass or ceramic bowl and toss to combine. Cover and refrigerate at least 20 minutes but no longer than 1 hour.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)