Shrimp Salsa Salad • Seafood Nutrition Partnership


1/2 to 1 lb. cooked shrimp, peeled
1 medium cucumber, peeled and seeded, diced
1/2 to 1 cup fresh tomato, diced
1/4 cup chopped cilantro
2 Tbsp. fresh lime juice
Freshly ground black pepper
Recipe adapted from CenSea


1.Combine all ingredients and refrigerate in covered bowl until ready to serve.
2.Serve on a bed of lettuce.

Lunch is ready in less than 10 minutes with this Shrimp Salsa Salad. Just combine all of the ingredients and refrigerate in a covered bowl until you’re ready to enjoy it!

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