Lunch is ready in less than 10 minutes with this Shrimp Salsa Salad. Just combine all of the ingredients and refrigerate in a covered bowl until you’re ready to enjoy it!
| 1/2 to 1 lb. cooked shrimp, peeled | |
| 1 medium cucumber, peeled and seeded, diced | |
| 1/2 to 1 cup fresh tomato, diced | |
| 1/4 cup chopped cilantro | |
| 2 Tbsp. fresh lime juice | |
| Freshly ground black pepper |
Recipe adapted from CenSea
| 1. | Combine all ingredients and refrigerate in covered bowl until ready to serve. |
| 2. | Serve on a bed of lettuce. |
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