Total Time
10mins
Prep 10 mins
Cook 0 mins

Easy to put together for a summer lunch.

Ingredients Nutrition

Directions

  1. Combine all ingredients and mix well.
  2. Chill before serving.

Reviews

(6)
Most Helpful

Congrats ! Your yummy salad was featured on our homepage yesterday as the "Recipe of the Day" ! ( 6/20/2011)

Food.com June 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.

Annacia August 07, 2007

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.

daddysgrl June 24, 2016

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