Shrimp and Tomato Summer Salad

Comments

If you decide to buy precooked jumbo shrimp at your market, this flavorful salad can be made in about 25 minutes; perfect for lunch or dinner fare.

SERVINGS
6

TOTAL TIME
25

INGREDIENTS
2 tablespoons olive oil
2 tablespoons red wine vinegar
3/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/2 cup loosely packed fresh parsley leaves, chopped
1/4 cup loosely packed fresh mint leaves, thinly sliced
1 pound shelled and deveined cooked large shrimp
4 ripe large tomatoes (about 2 1/2 pounds), cut into 1-inch chunks
1 English (seedless) cucumber or 4 Kirby cucumbers, cut lengthwise into quarters, then cut crosswise into 1-inch chunks
1 small red onion, diced
1/2 cup crumbled feta cheese (about 2 ounces)

PREPARATION
1. In serving bowl, whisk together oil, vinegar, salt and pepper; stir in parsley and mint.

2. Add shrimp, tomatoes, cucumber and onion to dressing in bowl; stir to combine. Sprinkle salad with feta to serve. Serve at room temperature or cover and refrigerate to serve later.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 200
Total Fat: 8 g
Saturated Fat: 2 g
Cholesterol: 156 mg
Sodium: 585 mg
Carbohydrates: 13 g
Fiber: 3 g
Protein: 20 g

SERVING SUGGESTIONS
Enjoy with Chilled Cucumber-Melon Soup and a refreshing Rainforest Cooler Caipirinha.

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