When the day calls for a dish that’s light and simple, try Tomato-and-Shrimp Salad. This make-ahead meal combines fresh foods from land and sea. A jalapeno pepper adds just the right amount of kick and pairs well with onions, shrimp, and of course, tomatoes.
1/2 sweet onion, chopped
2 garlic cloves, minced
1 small jalapeño pepper, seeded and minced
1 teaspoon lemon zest
1/4 cup fresh lemon juice
1/3 cup olive oil
1/4 cup chopped fresh basil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 pound small cooked, peeled, and deveined shrimp
4 large heirloom tomatoes, cut into wedges
5 bacon slices, cooked and chopped
Watercress or baby arugula
How to Make It
Combine first 10 ingredients in a large bowl, stirring until well blended. Fold in tomatoes; cover and chill 1 hour.
Stir in bacon. Serve shrimp mixture over watercress.
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Yummy way to use produce from your garden or farmer's market! Used leftover boiled shrimp, heirloom tomatoes and fresh basil from my garden and some jarred jalapeño slices. Great summer time lunch or light dinner.
OMG, this is SOOO good! I'm going to add avocados next time. Got my onion, pepper, tomatoes, and arugula from the farmer's market, and used lemons from my own lemon tree. I had enormous heirloom tomatoes so only used 2 - was perfect. I also used a big jalapeno peppers. The flavors are delicious. I will definitely make this again!
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