Summer Shrimp, Cucumber and Tomato Salad
Low Cal Light Lunch..or Side Dish for dinner. Yummy
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
dairy free
pescatarian
- 1 bunch basil chopped
- 2 pounds frozen shrimp i use peeled, deveined, tail off, but any will do
- 2 whole english cucumbers diced
- 1 quart grape tomatoes halved - or any tomatoes diced
- 2 large red onions diced
- 1/2 bottle balsamic vinegarette i use ken's light
- Carbohydrate 10.7297124938281 g
- Cholesterol 221.126280375 mg
- Fat 6.36486714062059 g
- Fiber 2.15875000600826 g
- Protein 25.5012036403645 g
- Saturated Fat 0.758529882442205 g
- Serving Size 1 1 Serving (355g)
- Sodium 381.795102192128 mg
- Sugar 8.57096248781984 g
- Trans Fat 4.78661765913287 g
- Calories 205 calories
Cook Shrimp, Dice Vegies, Toss with Dressing and refrigerate for 4 hours .. Stays for a week in your fridge. Serve Cold. For Variety.. add green beans diced or Asparagus spears diced - you can blanch them first before adding to salad
