Shrimp & Cucumber Tomato Salad
|Small cucumber||8 Ounce (1 Small Sized)|
|Cooked shelled shrimp||1 Pound (Use Tiny Sized)|
|Thinly sliced green onion with tops||1⁄2 Cup (8 tbs)|
|Minced fresh cilantro||2 Tablespoon (Coriander)|
|Reduced calorie mayonnaise/Regular mayonnaise||1⁄2 Cup (8 tbs)|
|Washed crisped watercress||2 Cup (32 tbs)|
|Firm ripe tomatoes||4 Medium, cored and cut into quarters|
|Lemon||1 , cut into 8 wedges|
Cut peel from cucumber and discard.
Cut cucumber in half lengthwise.
Scoop out and discard seeds.
Finely dice the cucumber and mix with shrimp, green onion, and cilantro.
If made ahead, cover and chill up to 2 hours.
Mix cucumber salad with mayonnaise just before serving.
Arrange a bed of watercress with tomato quarters and lemon wedges on 4 salad plates.
Spoon salad mixture equally onto the watercress and tomatoes.
Add salt and pepper to taste.