Shrimp Pineapple Veggie Salad

1
jean moore

By
@gabzgma

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!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4-6
Prep:
30 Min
Method:
No-Cook or Other

Ingredients

  • pound
    cleaned shirimp tail off
  • 1
    red pepper
  • 1
    green pepper
  • 1
    whole english cucumber
  • 1/4 c
    red onion
  • 1 clove
    garlic minced
  • 1 can(s)
    crushed pienapple (small can)
  • 1/2 c
    chopped pecans
  • DRESSING

  • 1/4 c
    champagne vinegar (or your choice)
  • 1/2 c
    olive oil (or your choice)
  • 1/4 c
    parsley
  • 1 tsp
    salt
  • 1 tsp
    pepper
  • 1/4 c
    pineapple juice

How to Make Shrimp Pineapple Veggie Salad

Step-by-Step

  1. wash and chop all veggies in bitesize pieces
  2. Make sure shrimp are cleaned, chop or leave whole as you wish.
  3. drain the pineapple, reserving juice
  4. Add all the liquid ingredients for the dressing and either shake well in a bottle or emulsify in a blender. Add parsley.
  5. layer 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.

Printable Recipe Card

About Shrimp Pineapple Veggie Salad

Course/Dish: Other Salads
Main Ingredient: Seafood
Regional Style: American
Dietary Needs: Vegetarian Diabetic Low Fat
Other Tag: Healthy




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