Recipe for cooking cashew shrimp salad in tomato cups

Super Salad Recipes :: Fish and Seafood Salads

Cashew Shrimp Salad in Tomato C.

1 lb. cooked shrimp meat
1/3 C. chopped roasted and salted cashews
1/3 C. minced red bell pepper
1/4 C. chopped green onion
1 Tbsp. chopped fresh parsley
3 Tbsp. virgin extra virgin olive oil
2 Tbsp. fresh lemon juice
1 Tbsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
6 ripe tomatoes

In a med. bowl, Mix together shrimp meat, cashews, bell pepper, green onion and parsley; stir to Mix together and set aside.

In a sm. bowl Mix together lemon juice, mustard, salt, pepper and garlic; whisk in oil. Pour dressing over shrimp and toss to coat. Refrigerate until well chilled.

Meanwhile, cut a sm. circle out of the tops of the tomatoes and carefully scoop out seeds inside. Place tomatoes on individual plates and fill with chilled salad, placing any remaining salad on plate around tomatoes.

Makes approximately 6 servings.