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10Ingredients
15Minutes
170Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups cooked shrimp (chopped)
- 2 cups cucumber (diced, English or Persian cucumbers preferred)
- 1 cup red bell pepper (diced)
- 1 jalapeño (seeds removed and minced)
- 2 Tbsp. flat leaf parsley (chopped)
- 1 Tbsp. chopped fresh mint
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. olive oil
- kosher salt
- fresh ground black pepper
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories170Calories from Fat45 |
% DAILY VALUE |
Total Fat4.5g7% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol220mg73% |
Sodium450mg19% |
Potassium390mg11% |
Protein25g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate5g2% |
Dietary Fiber1g4% |
Sugars3g |
Vitamin A35% |
Vitamin C100% |
Calcium6% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
SarahP 5 years ago
this is so good! it's an easy, refreshing recipe. i wasn't sure about the parsley and mint but so glad i tried it! this will be my go-to summer salad.