There’s nothing better than a cold and refreshing salad on these hot days. This Lime, Shrimp and Avocado Salad is sure to please, whether you serve it on salad greens or wrapped up in a lettuce leaf. The shrimp, avocado and tomatoes are tossed in a simple red onion, oil and lime dressing.

This only serves three or four, but it’s easy to add to for serving more. If you like avocados, buy an extra one and serve it over avocado slices or piled in an avocado half.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.