Shrimp Salad for Summer

READY IN: 20minsYIELD: 3 cups

INGREDIENTS

  • 1lb boiled shrimp (see recipe with mixed pickling spice)
  • 34 cup chopped onion
  • 1cupcherry tomatoes, halved
  • 34 cupcelery, finely chopped
  • 12 cupmayonnaise, to taste and bind
  • NUTRITION INFO

    Serving Size: 1 (199) g

    Servings Per Recipe:4

    Calories: 102.2

    Calories from Fat 11 g 11 %

    Total Fat 1.3 g 1 %

    Saturated Fat 0.2 g 0 %

    Cholesterol 142.9 mg 47 %

    Sodium 660 mg 27 %

    Total Carbohydrate5.8 g 1 %

    Dietary Fiber 1.3 g 5 %

    Sugars 2.6 g 10 %

    Protein 16.2 g 32 %

    DIRECTIONS

  • shell boiled shrimp (see my recipe with celery, bay leaf, vinegar and mixed pickling spice).
  • slice cherry tomatoes in half.
  • chop celery and onion finely.
  • cut shrimp into small pieces.
  • mix all ingredients and add mayo to taste and bind.
  • taste and add salt and pepper to taste.
  • chill in refrigerator until needed.
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