Salads and Sides
Shrimp Veggie Salad
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!
INGREADIENT
- 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
Direction
- Combine the first nine ingredients in a large bowl. Gently stir in avocado. Serve immediately.
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