Shrimp and Avocado Salad

Ingredients:
4 cups iceberg or butter lettuce
8 ounces cooked shrimp (chilled or use frozen thawed cooked shrimp)
1 avocado (sliced)
½ cup canned black beans (rinsed and drained)
½ cup grape tomatoes or 1 tomato sliced into wedges
¼ cup shredded mozzarella cheese
Salsa (optional)
Dressing of choice (optional)

Preparation:
Divide lettuce onto two plates. Sprinkle beans and shredded mozzarella cheese over lettuce dividing evenly. Place avocado, tomatoes and shrimp around plate dividing evenly. Serve with salsa and/or dressing of choice. Makes 2 servings.