Tomato and Shrimp Salad is a vegetarian treat that can be served as an appetizer or a light meal. It’s low in calories and packed with nutrition!
Tomato and Shrimp Salad
2 tbsp minced sweet onion
2 cloves garlic, minced (2 tsp)
1 small jalapeno pepper, seeded and minced
¼ cup lemon juice
¼ cup olive oil
¼ cup chopped basil (1 oz)
Salt to taste
1 tsp black pepper
½ pound cooked shrimp, peeled and deveined
1 pint grape tomatoes
5 bacon slices, cooked and crumbled
In a small bowl, combine onion, garlic, jalapeno, lemon juice, olive oil, basil, salt and pepper. Set aside.
Place shrimp, tomatoes and bacon in a large salad bowl. Drizzle dressing over the top and toss to combine.
If desired, serve over a bed of salad greens or baby spinach.
6 servings, 210 calories per serving
Hack: Leftovers can be stored in the refrigerator for up to 4 days.