Ingredients for Shrimp Prawn Salad For Summer
- Shrimp
- Lebanese Cucumber
- Celery
- Scallions
- Mango
- Avocado
- 5 cups mixed greens (e.g., shredded iceberg lettuce and chopped arugula)
- Mayonnaise
- Ketchup
- Horseradish
- Lemon, Juice Of
- 1/2 teaspoon salt
- Pepper
- Tabasco Sauce
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How to Make Shrimp Prawn Salad For Summer
- In a large bowl, gently combine 1 lb cooked, shelled, and deveined shrimp or prawns, 1 cup chopped Lebanese cucumbers (or long English cucumbers), 1/2 cup chopped red onion, 1/4 cup chopped fresh mint, 1/4 cup chopped fresh parsley, and 2 tablespoons lemon juice. Mix well.
- In a separate bowl, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 cup crumbled feta cheese.
- Pour the dressing over the shrimp and cucumber mixture. Toss gently to combine.
- Spoon the salad over a bed of mixed greens (about 5 cups). We recommend a combination of shredded iceberg lettuce and chopped arugula for optimal flavor and texture.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
50g
Fat
9g
Carbs
7g
