Ingredients

• 12oz cooked shrimp

• 1 14oz can hearts of palm, sliced

• 1 14oz can baby corns, in chunks

• 1 pint cherry tomatoes, cut in half

• 1 large ripe avocado, diced

• 1/2 cup sliced black olives

• 1/2 cup fresh parsley, chopped

Vinaigrette

• 3 tbsp extra-virgin olive oil

• juice of 1 large lemon

• 1 tsp balsamic vinegar

• 1 tsp dijon mustard

• 1 tsp dried oregano

• 1 tsp sambal oelek

• 1 tsp chili flakes

• 1/2 tsp garlic powder

• 1/2 tsp black pepper

• 1/4 tsp salt