Shrimp Salad with Cucumber and Mint

4.8(12)

by Ellie Krieger·published 2016-11-18

Main Dish

Servings

6 servings

Total time

—

Calories / serving

231 kcal

Ingredients (7)

serves

Instructions (4 steps)

01Cook shrimp in boiling water for 3 minutes, drain and cool in refrigerator.
02Put mint and lemon juice in food processor and pulse to coarsely chop the mint. Drizzle olive oil into processor while pureeing until mint is finely chopped.
03In a serving bowl, toss shrimp, cucumber, mint mixture, zest, salt and pepper to combine.
04This will keep in the refrigerator in an airtight container for up to 2 days.

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Not rich — missing servings, total time, or calories.