A crisp, cool cucumber base is a great contrast to the fresh salad filling.
- Portion size 24 servings
- Credits : Canadian Living Magazine
Ingredients
Shrimp Salad:
Method
Using vegetable peeler, peel off strips of cucumber skin lengthwise to create stripes; cut crosswise into 3/4-inch (2 cm) thick slices. Using melon baller or teaspoon, scoop out about 1 tsp (5 mL) pulp from centre of each slice, leaving base intact. Sprinkle slices with salt; invert onto paper towel-lined tray and let drain for 30 minutes.Shrimp Salad: In bowl, stir together shrimp, mayonnaise, dill, lemon rind and juice, and pepper. Spoon into cucumber hollows.
Nutritional facts Per piece: about
- Sodium 66 mg
- Protein 3 g
- Calories 26.0
- Total fat 1 g
- Cholesterol 28 mg
- Total carbohydrate 1 g
%RDI
- Iron 4.0
- Folate 2.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 2.0
