Shrimp/Prawn Salad for Summer

5.0(6)

Prawns that were cooked, shelled and deveined were on sale today, so I bought them and made up this recipe because I couldn't find anything on the net. Anyway, it got five-plus stars from everyone at the table, so I thought I'd post it before I forgot it. It was so easy and I'm sure you can 'juggle' the portions and the ingredients. By the way, Lebanese cucumbers are the long, thin ones (don't know what they are called in the USA—would appreciate it if you can tell me). Good luck and enjoy.

by Leggy Peggy·published 2007-01-13

Open original recipe

Vegetable

Servings

6 serving(s)

Total time

20 min

prep 20 min

Calories / serving

318 kcal

Ingredients (14)

serves

1 1/2 lbs shrimp, cooked, shelled and deveined, and cut into 1/3-inch pieces (prawns)shrimp
1 cup lebanese cucumber, diced in 1/4-inch cubescucumber
2 stalks celery, diced in 1/4-inch cubescelery
3 -4 scallions, sliced thinly, white and some greenscallion
1 medium mango, diced in 1/3-inch cubesmango
1 medium avocado, diced in 1/3-inch cubesavocado
1/2-1 cup mixed greens, per person
1/2 cup whole-egg mayonnaise (I use Petroushka's <a href="https://www.food.com/recipe/best-ever-homemade-mayonnaise-207860">Best Ever Homemade Mayonnaise</a>)
4 tablespoons ketchupketchup
1 tablespoon horseradish, heapedhorseradish
1 lemon, juice of, onlylemon
1/4-1/2 teaspoon salt (to your taste)
1/4 teaspoon pepper (to taste)pepper
6 -8 dashes Tabasco sauce (or to taste)

Instructions (4 steps)

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Rich recipe — supports nutrition-aware planning.