FRESH SEAFOOD WRAP

Directions

1. Mix & fold all the ingredients adding seasoning a little at a time to taste. Always: you can put it in, but you can't take it out. Fold so the tomato & avocado keep their shape. You still want structure, definitely not too soggy, or you'll wear some. This is a wrap remember, so keep that in mind, & I'll feel like I was there myself.
2. I love the veggie low carb/fat 8" torts for these. Place one out , add a little green like fresh spinach, romaine or arugula. Load on 2 or three dollops of the salad, wrap & eat. Repeat.
3. How I roll a wrap: When filling anything wrap style, I go small instead of cramming all the ingredients. So that in mind, I fill this salad down the center 2/3rds way down. Fold the bottom over some of the filling, then fold the left side over, then the right...you'll get it. I wrap a napkin around the whole thing at that point so that you can hold it without leaking...mostly. IF you want to go pretty on a plate say, for a luncheon, place a wrap, lay some shaved carrot and zucchini strips on the side, an anchovy or 2 on the other, or even caviar instead! Sprinkle lemon & feta over all, throw down a little green of the parsley/cilantro left over, and voila! Serve with Prosecco in champagne glasses. Look how it all started out. Imagine! Now - go ahead & do it all over again. This time omit the seafood pkg. and use freshly cooked and cooled shrimp instead. Wait - or wild caught salmon, with red roe on the side, and some crème fraiche. Wow! The world is yours.