Shrimp Salad with Cucumber and Mint
- Total:
- 18 min
- Prep:
- 15 min
- Cook:
- 3 min
- Yield:
- 6 servings
- Level:
- Easy
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 231 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 1.5 grams
- Sodium
- 225 milligrams
- Carbohydrates
- 3 grams
- Dietary Fiber
- 1 grams
- Protein
- 31 grams
Ingredients
Directions
Cook shrimp in boiling water for 3 minutes, drain and cool in refrigerator.
Put mint and lemon juice in food processor and pulse to coarsely chop the mint. Drizzle olive oil into processor while pureeing until mint is finely chopped.
In a serving bowl, toss shrimp, cucumber, mint mixture, zest, salt and pepper to combine.
This will keep in the refrigerator in an airtight container for up to 2 days.
Eating Healthy in 2009. Copyright 2006 Ellie Krieger, All Rights Reserved.
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