Kidney-friendly
Shrimp Salad with Cucumber Mint
- servings
- 6
- ingredients
- 7
Ingredients
Method
- Cook shrimp in boiling water for 3 minutes, drain and cool in refrigerator.
- Put mint and lemon juice in food processor or blender and pulse to coarsely chop the mint.
- Drizzle olive oil into processor while pureeing until mint is finely chopped.
- In a serving bowl, toss shrimp, cucumber, mint mixture, zest, and pepper to combine.
There are many fresh and clean flavors in this cool and savory dish.
Nutrition Facts
per serving
| Calories | 229 |
| Carbohydrates | 3 g |
| Protein | 31 g |
| Dietary Fiber | 10 g |
| Sodium | 226 mg |
| Potassium | 357 mg |
| Phosphorus | 320 mg |