Shrimp Salad with Cucumber Mint
Dinner, Salads, Low Phosphorus, Low Potassium, High Protein, Low Sodium
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
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.