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Thread: Shrimp Salad With Cucumber and Mint

  1. #1
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    Apr 2007

    Default Shrimp Salad With Cucumber and Mint

    Shrimp Salad with Cucumber and Mint

    Adapted from recipe by Ellie Kreiger.

    2 pounds medium shrimp, cleaned
    1 English cucumber, seeded and diced (about 1 1/2 cups)
    Baby leaf lettuce
    Shredded Carrots
    Broccoli floret’s

    1 cup fresh mint leaves
    1 tablespoon fresh chives
    1 small avacado
    Juice and zest of 1 lemon
    1 fresh lime, zested then peeled and quartered
    3-4 tablespoons olive oil
    1 tablespoon red wine vinegar
    1/2 teaspoon red pepper flakes
    1 tablespoon brown sugar
    Salt and pepper

    Cook shrimp on grill, peel and set aside.

    Put mint, chives, lime, lemon and lime zest, lemon juice, red pepper flakes, avacado and brown sugar in food processor and pulse to coarsely chop the mint.

    Drizzle ½ the olive oil into processor while pureeing, then add red wine vinegar and vegetable oil, then the remaining olive oil until mint is finely chopped.

    Combine shrimp, cucumber and dressing enough to make the mixture very wet. Serve over tossed greens and shredded carrot, top with fresh sprouts, more dressing and shredded parmesan.

  2. #2


    It seems like a weird combination but you’ll be amazed. Start with crisp watermelon pieces. Add a couple of slices of cooked bacon crumbled up into small pieces. Sprinkle a little feta and fresh mint over the top, and it’s done! This summer salad is refreshing, flavorful and beautiful to look at. Bring it to your next gathering and friends will be begging for the recipe.

    1 small watermelon
    ¾ cup Feta cheese (brick, not the already-crumbled variety)
    1½ pieces of center cut bacon
    ¾ cup fresh mint leaves (or 5 chives, your choice)

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