shrimp pineapple veggie salad
We are pescatarians, vegetarian and eat seafood. This is wonderful for hot summer days, you can prep the veggies ahead of time, placing in bags in the fridge. The entire recipe is so quick, you can use bottled dressing if you wish, so many good ones are out there!. Living IN AZ we are always looking for no oven or stove recipes in the summer especially. Hope you enjoy!
prep time
30 Min
cook time
method
No-Cook or Other
yield
4-6 serving(s)
Ingredients
- pound cleaned shirimp tail off
- 1 red pepper
- 1 green pepper
- 1 whole english cucumber
- 1/4 cup red onion
- 1 clove garlic minced
- 1 can crushed pienapple (small can)
- 1/2 cup chopped pecans
- DRESSING
- 1/4 cup champagne vinegar (or your choice)
- 1/2 cup olive oil (or your choice)
- 1/4 cup parsley
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup pineapple juice
How To Make shrimp pineapple veggie salad
-
Step 1wash and chop all veggies in bitesize pieces
-
Step 2Make sure shrimp are cleaned, chop or leave whole as you wish.
-
Step 3drain the pineapple, reserving juice
-
Step 4Add all the liquid ingredients for the dressing and either shake well in a bottle or emulsify in a blender. Add parsley.
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Step 5layer the veggies and shrimp evenly, spread the pineapple over the salad, add the chopped pecans (or your choice of nuts) over top. Dress at the table.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Salads
Diet:
Vegetarian
Diet:
Diabetic
Diet:
Low Fat
Tag:
#Healthy
Ingredient:
Seafood
Method:
No-Cook or Other
Culture:
American
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