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Recipe for Nasturtium and Shrimp Salad Appetizer | Almanac.com

Nasturtium and Shrimp Salad Appetizer

Photo Credit
Becky Luigart-Stayner
Yield
4 servings
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When the nasturtiums are blooming and the tomatoes are booming, the Nasturtium and Shrimp Salad will quickly become one of your favorites. Quick and refreshing, this simple salad is wonderful as an appetizer or a light meal. 

The peppery nasturtium flowers can be thrown in whole or torn into pieces to add to many dishes. You can use nasturtiums to make any meal more attractive and memorable with a splash of color and elegant taste!

Ingredients
2 teaspoons fresh lemon juice
1/4 cup olive oil
salt and pepper, to taste
1 cup peeled, deveined, cooked shrimp, coarsely chopped
2 tablespoons chopped scallions
1 small tomato, coarsely chopped
1/2 avocado, pitted, peeled, and cubed
2 tablespoons chopped fresh nasturtium leaves
lettuce leaves
nasturtium blossoms, for garnish
Instructions
  1. Pour the lemon juice into a small bowl. Whisk in the olive oil and season with salt and pepper. 
  2. Add the shrimp and scallions and toss lightly. 
  3. Let stand for 15 minutes to let the flavors blend. 
  4. Add the tomato, avocado, and nasturtium leaves. 
  5. Mound the mixture on lettuce leaves and garnish with the nasturtium blossoms.

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Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792. Read More from The Editors

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