Tomato-Shellfish Salad
Ingredients
- 2 tablespoons chopped fresh parsley ⓘ
- 6 tablespoons sherry vinegar ⓘ
- 1 tablespoon extra-virgin olive oil ⓘ
- 1/4 teaspoon salt
- 2 garlic cloves, minced ⓘ
- 3/4 pound cooked medium shrimp, peeled and deveined ⓘ
- 2 cups diced tomato ⓘ
- 1/2 cup chopped onion ⓘ
- 1/2 cup chopped green bell pepper ⓘ
- 1/2 cup chopped red bell pepper ⓘ
Instructions
- Combine the first 5 ingredients in a medium bowl; stir with a whisk until well-blended. Add shrimp and remaining ingredients, and toss gently. Cover and chill.
Nutrition & Diet Analysis (per serving)
480
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).