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Shrimp & Cucumber Tomato Salad Recipe
|Small cucumber||8 Ounce (1 Small Sized)|
|Cooked shelled shrimp||1 Pound (Use Tiny Sized)|
|Thinly sliced green onion with tops||1⁄2 Cup (8 tbs)|
|Minced fresh cilantro||2 Tablespoon (Coriander)|
|Reduced calorie mayonnaise/Regular mayonnaise||1⁄2 Cup (8 tbs)|
|Washed crisped watercress||2 Cup (32 tbs)|
|Firm ripe tomatoes||4 Medium, cored and cut into quarters|
|Lemon||1 , cut into 8 wedges|
Serving size: Complete recipe
Calories 839 Calories from Fat 219
% Daily Value*
Total Fat 25 g38.3%
Saturated Fat 3.9 g19.7%
Trans Fat 0 g
Cholesterol 31.2 mg
Sodium 1468.4 mg61.2%
Total Carbohydrates 72 g23.9%
Dietary Fiber 14.3 g57.1%
Sugars 23.9 g
Protein 89 g178.5%
Vitamin A 467.6% Vitamin C 573.7%
Calcium 75.6% Iron 27%
*Based on a 2000 Calorie diet
Cut cucumber in half lengthwise.
Scoop out and discard seeds.
Finely dice the cucumber and mix with shrimp, green onion, and cilantro.
If made ahead, cover and chill up to 2 hours.
Mix cucumber salad with mayonnaise just before serving.
Arrange a bed of watercress with tomato quarters and lemon wedges on 4 salad plates.
Spoon salad mixture equally onto the watercress and tomatoes.
Add salt and pepper to taste.