Return to Content

Nasturtium and Shrimp Salad Appetizer

Nasturtium and Shrimp Salad Appetizer
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Makes 4 servings.

This is delicious when served with bread or crackers.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Nasturtium and Shrimp Salad Appetizer


  • 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


Pour the lemon juice into a small bowl. Whisk in the olive oil and season with salt and pepper. Add the shrimp and scallions and toss lightly. Let stand for 15 minutes to let the flavors blend. Add the tomato, avocado, and nasturtium leaves. Mound the mixture on lettuce leaves and garnish with the nasturtium blossoms.

Updated Friday, January 21st, 2011

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111