Shrimp Veggie Salad

Name: Shrimp Veggie Salad
Prep time: 20 min
Total time: 20 min
Yield: 12 servings (1 cup each).
Cuisine: North America, Mexican
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

TOTAL TIME: Prep/Total Time: 20 min. YIELD: 12 servings (1 cup each).

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

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

1. 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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