Prep 10 mins
Cook 0 mins
Easy to put together for a summer lunch.
- 2 cups cooked small baby shrimp
- 10 ounces frozen baby peas, thawed
- 1⁄2 cup chopped red onion
- 1⁄4 cup chopped celery
- 1⁄4 cup chopped red bell pepper
- 1⁄2-3⁄4 cup low-fat mayonnaise
- 1 teaspoon dill weed
- salt and pepper, to taste
- Combine all ingredients and mix well.
- Chill before serving.
Congrats ! Your yummy salad was featured on our homepage yesterday as the "Recipe of the Day" ! ( 6/20/2011)
I'm very impressed with this. It delivers a lot of satisfaction for very light fat load. I used fat free plain yogurt with about 3/4 tsp of low fat mayo for the dressing (I made 2 servings). The market didn't have any red onion so I used green onion in it's place and I was happy with that. I just now noticed that I forgot to put the celery in! The texture is great, kind of a crunchy soft. It's very fresh tasting and pretty to look at as well. Thanks for this one Parsley.
I would've given it 5 stars if I hadn't made changes. I don't care for red bell pepper so I omitted it and I used full fat mayo and yellow onion instead of red cuz it's what I had on hand. For the baby shrimp I used half frozen salad shrimp and half canned shrimp. I had never used canned shrimp but I will from now on its 10x better than the frozen! This salad is amazing on Ritz or in a lettuce wrap! I added 2T lemon juice and lots of dill. I'll definitely make again! The canned shrimp I used is Wild Selections Tiny Pink Shrimp.