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 teaspoons 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.