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Shrimp Veggie Salad

My family loves to have potluck barbecues during the summer. With several backyard gardens in the family, you can be sure one of us will bring a variation of this classic salad. Add a dash of your favorite hot sauce if you like to turn up the heat! —Karen Goodnature, Lompoc, California
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    12 servings (1 cup each)


  • 1 pound peeled and deveined cooked medium shrimp
  • 3 medium tomatoes, seeded and cut into 1/2-inch pieces
  • 2 medium cucumbers, quartered and sliced
  • 1 small red onion, chopped
  • 1/2 cup chopped fresh cilantro
  • 4 green onions, chopped
  • 2 jalapeno peppers, seeded and minced
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 2 medium ripe avocados, peeled and cubed


  • Combine the first nine ingredients in a large bowl. Gently stir in avocado. Serve immediately.
Nutrition Facts
1 cup: 108 calories, 5g fat (1g saturated fat), 57mg cholesterol, 160mg sodium, 7g carbohydrate (3g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable, 1 fat.

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  • KarenKeefe
    Aug 20, 2015

    A Very delightful salad! It will definitely be on the menu regularly!

  • Msworld
    Nov 19, 2014

    I absolutely loves this salad, made a slight variation and used english cukes and actually combined it with a lettuce salad and it was an absolute hit.

  • shellym2
    Jun 30, 2014

    Reminds me of a lovely pico de gallo. Therefore I used a combination of both lemon and lime juice. Awesome, awesome. Very tasty. Only used 1 avacado, a Florida one, as they are so large. Lovely when you first make it and left overnight, it is even more flavorful. You could, if you wish, add some tomato juice and turn it into a soup. This will be one of my 'staples' during the summer.

  • swinny
    Jun 16, 2014

    Very refreshing for a summer salad. The lemon juice keeps the avocados fresh :)

  • decar48
    Jun 9, 2014

    Good made 1/2 with shrimp and 1/2 with scallops, both broiled with some Old Bay sprinkled on top. Used only 1 seeded cuke and 1 big Florida avocado . Substituted a half of a habanero for the jalapeños . Just used a touch, maybe a 1/4 tsp at most, of sea salt. Made early in the day so flavors would meld, but didn't put the avocado in til about 20 minutes before serving. Very good and still delicious the next night too!

  • Ronnie21
    Jun 7, 2014

    This is a staple food of South America called ceviche, been eating this all my life. Its better when you add Clamato juice to it and let the shrimp (cooked/uncooked) marinate in lemon juice 15-20 minutes.

  • melanidee
    Jun 7, 2014

    Nice cool summer salad! For our taste it needed a couple of cloves of diced garlic, dash of black pepper, and a big squeeze of lime juce. I liked that it has no oil. The avacado gives it enough creamy texture to do without it!

  • jaka02
    Jun 7, 2014

    I've made a variation of this salad using the juice of one lime and adding a small amount of nutmeg and garlic salt. No additional dressing or oil is needed to bring out the flavors. This is a delicious salsa if you dice all the vegetables. Leaving out the avocados, in my opinion, would be eliminating the best part if served with tortilla chips.

  • tsuop
    Jun 7, 2014

    This is a wonderful summer salad (minus the Avacado :+(( It can be spiced up or down to your taste. PLEASE be careful of the origin of the Shrimp, Make sure it is USA caught. It's grown in some nasty stuff in foreign lands!!!

  • SimpleFoods
    Jun 7, 2014

    This sounds like a wonderful mixture of flavors, but is there no dressing other than the lemon juice? I would probably drizzle a little olive oil and vinegar on it? with some herbs sprinkled in?