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
Shrimp Veggie Salad
Peppers (Hot)
Shrimp Veggie Salad
Prep Time
20 min
Yield
12 servings (1 cup each)
Ingredients
- 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
Directions
- 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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