Avocado, Tomato & Black-Eye Pea Salad With Citrus Vinaigrette

• For the Citrus Vinaigrette
• 6 tablespoons freshly squeezed lime juice
• 1/2 cup good quality extra virgin olive oil
• 3/4 teaspoon kosher table salt
• 1/2 teaspoon finely ground, freshly ground black pepper
• 1/2 teaspoon good quality mayonnaise
• For the Salad
• 2 tablespoons freshly squeezed lime juice
• 3 ripe avocados, diced
• 6 cups tender greens
• 3 ripe tomatoes, cored, seeded and diced
• 1/2 cup finely diced red onion
• 1 cup fresh corn kernels (thawed frozen will work well if fresh isn't available)
• 1 15 ounce can black-eye peas, rinsed and drained
• 2 tablespoons finely chopped tender herbs, such as basil, parsley, cilantro or chives, or any combination of them
• OPTIONAL: Grilled shrimp, grilled chicken, or thinly sliced, grilled flank steak

1. Whisk the vinaigrette ingredients in a small bowl until thoroughly emulsified. Set aside.
2. Toss the diced avocado with 2 tablespoons lime juice in a medium bowl. Set aside. Toss the greens with half the prepared vinaigrette and place on a large serving platter or individual plates. Top with chopped tomato, red onion, avocado, corn and black-eye peas. Sprinkle chopped herbs over salad. Serve the remaining vinaigrette on the side.

vinaigrette, freshly squeezed lime juice, extra virgin olive oil, kosher table salt, black pepper, mayonnaise, salad, freshly squeezed lime juice, avocados, tender greens, tomatoes, red onion, fresh corn kernels, blackeye peas, tender herbs, shrimp

Taken from food52.com/recipes/17939-avocado-tomato-black-eye-pea-salad-with-citrus-vinaigrette (may not work)