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! &mdash;Karen Goodnature, Lompoc, California


Shrimp Veggie Salad

shrimp

tomatoes,

cucumbers,

red onion, chopped

cilantro

green onions, chopped

jalapeno peppers,

lemon juice

salt

avocados,

9g protein.  <B><b>Diabetic Exchanges</b>: </B>1 lean meat

I absolutely loves this salad, made a slight variation and used english cukes and actually combined it with a lettuce salad and it was an absolute hit.

This sounds like a wonderful mixture of flavors, but is there no dressing other than the lemon juice?  I would probably drizzle a little olive oil and vinegar on it?  with some herbs sprinkled in?

This is a wonderful summer salad  (minus the Avacado :+((     It can be spiced up or down to your taste. PLEASE be careful  of the  origin of  the Shrimp, Make sure it is USA caught.  It's grown in some nasty stuff in foreign lands!!!

Nice cool summer salad! For our taste it needed a couple of cloves of diced garlic, dash of black pepper,  and a big squeeze of lime juce. I liked that it has no oil. The avacado gives it enough creamy texture to do without it!

This is a staple food of South America called ceviche, been eating this all my life. Its better when you add Clamato juice to it and let the shrimp (cooked/uncooked) marinate in lemon juice 15-20 minutes.

Good made 1/2 with shrimp and 1/2 with scallops, both broiled with some Old Bay sprinkled on top. Used only 1 seeded cuke and 1 big Florida avocado .  Substituted a half of a habanero for the jalapeños . Just used a touch, maybe a 1/4 tsp at most, of sea salt.  Made early in the day so flavors would meld, but didn't put the avocado in til about 20 minutes before serving. Very good and still delicious the next night too!

Very refreshing for a summer salad.  The lemon juice keeps the avocados fresh :)

Reminds me of a lovely pico de gallo. Therefore I used a combination of both lemon and lime juice.  Awesome, awesome.  Very tasty. Only used 1 avacado, a Florida one, as they are so large.  Lovely when you first make it and left overnight, it is even more flavorful.  You could, if you wish, add some tomato juice and turn it into a soup.  This will be one of my 'staples' during the summer.

I've made a variation of this salad using the juice of one lime and adding a small amount of nutmeg and garlic salt. No additional dressing or oil is needed to bring out the flavors. This is a delicious salsa if you dice all the vegetables. Leaving out the avocados, in my opinion, would be eliminating the best part if served with tortilla chips.

A Very delightful salad!  It will definitely be on the menu regularly!

shrimp veggie salad

Prep Time: 20 minutes

Total: 20 minutes

Servings: 6.5

Cost: $3.89 /serving

Author : Taste of Home

Ingredients

Instructions

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