Ingredients

• 1 lb cooked shrimp
• 13 3/4 ounces artichoke bottoms, drained and rinsed and diced
• 3/4 cup diced tomatoes
• 1 tablespoon chopped fresh basil
• 1 avocado, peeled, pitted and cubed
• red leaf lettuce or spinach
• 2 teaspoons lemon juice
• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar (or red wine vinegar, either is great)
• 2 tablespoons minced green onion tops