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TEST KITCHEN APPROVED

Shrimp Veggie Salad

Name: Shrimp Veggie Salad
Prep time: 20 min
Total time: 20 min
Yield: 12 servings (1 cup each)
Cuisine: North America, Mexican
Ingredients: 1 pound peeled and deveined cooked medium shrimp; 3 medium tomatoes, seeded and cut into 1/2-inch pieces; 2 medium cucumbers, quartered and sliced; 1 small red onion, chopped; 1/2 cup chopped fresh cilantro; 4 green onions, chopped; 2 jalapeno peppers, seeded and minced; 2 tablespoons lemon juice; 1/2 teaspoon salt; 2 medium ripe avocados, peeled and cubed

TEST KITCHEN APPROVED

10 Reviews

Total Time:Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Karen Goodnature

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 10, 2023

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! —Karen Goodnature, Lompoc, California

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

TEST KITCHEN APPROVED

Shrimp Veggie Salad

Contest Winner

10 Reviews Add your review

Yield:12 servings (1 cup each)

Prep:20 min

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Ingredients

1 pound peeled and deveined cooked medium shrimp
3 medium tomatoes, seeded and cut into 1/2-inch pieces
2 medium cucumbers, quartered and sliced
1 small red onion, chopped
1/2 cup chopped fresh cilantro
4 green onions, chopped
2 jalapeno peppers, seeded and minced
2 tablespoons lemon juice
1/2 teaspoon salt
2 medium ripe avocados, peeled and cubed

Text Ingredients

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Directions

1
Combine the first nine ingredients in a large bowl. Gently stir in avocado. Serve immediately.

Nutrition Facts

1 cup: 108 calories, 5g fat (1g saturated fat), 57mg cholesterol, 160mg sodium, 7g carbohydrate (3g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable, 1 fat.