Minty Shrimp and Cucumber Salad


  • 8 ounces boiled shrimps, peeled
  • 2 medium cucumbers, cubed
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 4 fresh spearmint leaves, chopped
  • dash of salt and freshly ground black pepper


  1. Mix together olive oil, balsamic vinegar, and Dijon mustard in a medium bowl.
  2. Add shrimps, cucumbers, and mint leaves. Toss to coat well with dressing. Season with salt and pepper to taste.
  3. Divide in 4 individual plates.
  4. Serve and enjoy.

Yield: 4 servings

Nutritional Information (Per Serving)

Diabetic Exchange 1 1/2 Fruit, 0 Fat, 0 Vegetable 0 Starch, 0 Lean Meat, 1 Carb
Energy 101 calories
Total Fat Saturated Fat Trans-fat 0.2 g 0.0 g 0.0 g
Cholesterol 0.0 mg
Sodium 3.0 mg
Total Carbohydrate Dietary Fiber Sugars 25.1 g 0.9 g 20.8 g
Protein 0.8 g
(56 Articles)

Celeste Jarabese is a Registered Nutritionist-Dietitian practicing for more than 10 years specializing in Adult and Child Nutrition. Graduated with a Bachelors degree in Nutrition and Dietetics, her fields of expertise are Food, Diet (General and Therapeutic), and Nutrition. She is a recipe writer who also has a great passion for cooking and baking.

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