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Shrimp Salad

I’m a big fan of salads that are packed with fresh ingredients. I’ve posted a few other recipes in the past (like this and this) and am always on the hunt for new recipes. Shrimp was something I’d never really thought to put into a salad until I was perusing Pinterest… Oh Pinterest, how I love thee. The below recipe is my own take on a few different things floating around on the web. It’s simply to make and keeps well in the fridge. Make a big batch and up the ante for your work-week lunches, like I have!

Ingredients:

  • approximately 20 frozen, jumbo-shrimp (pre-cooked, de-veined and thawed)
  • 1 field cucumber
  • 1 tomato
  • 1/2 avocado
  • 2 limes
  • extra virgin olive oil
  • sea salt and pepper

ingredients

Directions:

  • thaw frozen shrimp and chop into smaller chunks
  • chop cucumber, tomato and avocado
  • Combine shrimp and veggies in a large mixing bowl
  • Drizzle the salad with olive oil (approximately 1 ounce)
  • Squeeze the juice from two limes into the mixture
  • Season with sea salt and pepper to taste
  • Mix all ingredients well

Shrimp Salad

Serves: 3-4 portions

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