Weeknight dinner #5.

With warmer weather comes lighter dinners. Lately it's been so grey and rainy that dinner has been a non-event. This was perhaps the most inventive meal I've thrown together in the last week or two.

Shrimp Guacamole Salad

Ingredients:

• 1/2 pound of shrimp, cooked, diced and cooled
• 1 can hearts of palms, drained and diced
• 1/2 lime
• 5 ounces of guacamole (I used Calavo)
• 2 tablespoons mayo
• salt, to taste

Steps:

1. In a medium size bowl, toss the shrimp and heart of palms with the juice of the lime.
2. Mix in guacamole and mayo until thoroughly combined.
3. Sprinkle with salt and give it one more mixing.

Serve on its own, over greens or with your favorite wrap or bread (I ate it inside a Pure Wrap). Makes 2-3 servings, will keep for up to a day in the fridge.