Shrimp Salad with Cucumber Mint
Dinner, Salads, Low Phosphorus, Low Potassium, High Protein, Low Sodium
Ingredients
Based on 6 servings per recipe.
- 2 pounds medium shrimp, cleaned
- 1 cup fresh mint leaves
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1/2 English cucumber, seeded, diced
- 1 lemon lemon zest
- pepper to taste
Preparation
-
Cook shrimp in boiling water for 3 minutes, drain and cool in refrigerator.
-
Put mint and lemon juice in food processor or blender and pulse to coarsely chop the mint.
-
Drizzle olive oil into processor while pureeing until mint is finely chopped.
-
In a serving bowl, toss shrimp, cucumber, mint mixture, zest, and pepper to combine.
About This Recipe
There are many fresh and clean flavors in this cool and savory dish.
