Shrimp & Cucumber Tomato Salad Recipe
Ingredients
| Cucumber | 1 Small | |
| 1 pound shelled cooked tiny shrimp | ||
| 1/2 cup thinly sliced green onion, including some of the tops | ||
| Coriander/ cilantro | 2 Tablespoon, minced | |
| 1/2 cup reduced-calorie or regular mayonnaise | ||
| Watercress | 2 Cup (16 tbs), crisped | |
| 4 medium-size firm-ripe tomatoes, cored and cut into quarters | ||
| 1 lemon, cut into 8 wedges | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut peel from cucumber and discard.
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.
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.
Chef
