Here is yet another fresh salad. During the spring and summer – we have salads of every kind almost every day. The Sugar Snap Peas will not be around much longer so we have been eating them in every salad we make.
Every once in a while I have a huge craving for shellfish. As my DH will not eat shellfish, I usually purchase small amounts for myself. This salad hit the spot, and with fresh Sugar Snap Peas from my local market it gave a nice sweetness to the salad and some great crunch. A quick, easy, yummy lunch, and there was enough left over for lunch the next day!
1 cup of fresh baby shrimp, rinsed well
1/2 a celery stalk finely diced
1 green onion, diced
7-8 Sugar Snap Peas, chopped small
3 rounded Tblsp. Mayonnaise
juice of a lemon wedge
1/2 tsp. Curry Powder
salt to taste
1 Tblsp. finely minced fresh Cilantro
Add the shrimp, celery, green onion, sugar snap peas, mayonnaise, lemon juice, curry powder, cilantro and salt to a bowl and mix until incorporated.
Lay down some fresh salad greens onto a plate, (these lovely greens came from our garden) and serve a generous helping of the Curried Shrimp on top. Garnish with fresh Cilantro and sliced cherry tomatoes on the side.