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Cucumber Gondola Salad Recipe
|Cucumbers||3 (Use Long Straight Ones)|
|Chopped cooked shrimp||1 1⁄2 Cup (24 tbs)|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Minced green onion||2 Tablespoon|
|Minced parsley||2 Teaspoon|
|Fresh tarragon leaves/1/8 teaspoon dried tarragon leaves||1 Teaspoon|
|White pepper||1⁄8 Teaspoon|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Pitted ripe olives||21 Large|
Serving size: Complete recipe
Calories 1092 Calories from Fat 743
% Daily Value*
Total Fat 87 g134.4%
Saturated Fat 4.3 g21.7%
Trans Fat 0 g
Cholesterol 39.3 mg
Sodium 3271.8 mg136.3%
Total Carbohydrates 52 g17.4%
Dietary Fiber 9 g36%
Sugars 15.2 g
Protein 33 g66.8%
Vitamin A 144.4% Vitamin C 352%
Calcium 20.4% Iron 42.3%
*Based on a 2000 Calorie diet
Dice enough of this portion to make 1/4 cup.
Carefully scoop pulp from larger portions of cucumber; leave shells 1/4 inch thick.
Combine shrimp, diced cucumber, celery, onion, and parsley in medium bowl.
Sprinkle with tarragon, salt, and pepper.
Add mayonnaise; toss lightly until just blended.
Fill cucumber shells with shrimp mixture; heap along entire length of cucumber.
Cut olives into quarters, lengthwise, to form petals.
Cut pimientos into equal number of matching petals.
Arrange petals alternately along sides of cucumbers.
Arrange strips of peeling over salad as shown in illustration.
Place cucumber gondolas on bed of lettuce; garnish with radishes.