1 pound small shrimp, cooked and peeled
1 cup celery, chopped
1 red bell pepper, chopped
1 cup baby carrots, sliced crosswise
1 10-ounce bag baby spinach leaves
1/2 cup cilantro or flat parsley leaves, chopped
1 tablespoon lime juice
1 teaspoon grated lime rind
1/4 cup rice vinegar
1 teaspoon cumin
pinch cayenne, or to taste
4 ripe bananas, sliced
1/2 cup chopped nuts (your choice: macadamias, cashews, pecans, peanuts, whatever you like)

Combine all ingredients except the bananas and nuts, mix well and chill until ready to serve. Stir the bananas in gently and sprinkle the nuts on each serving.

4 servings