Conch Salad
Yield
servingsPrep
15 minCook
?Ready
8 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
conch
|
* |
| ½ | cup |
onions
diced |
|
| ½ | cup |
cucumbers
diced |
|
| ½ | cup |
green bell peppers
diced |
|
| ½ | cup |
celery
diced |
|
| 1 | each |
tomatoes
minced |
|
| ½ | cup |
lemon juice
|
|
| 1 | x |
lettuce
leaves |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
conch
|
* |
| 118 | ml |
onions
diced |
|
| 118 | ml |
cucumbers
diced |
|
| 118 | ml |
green bell peppers
diced |
|
| 118 | ml |
celery
diced |
|
| 1 | each |
tomatoes
minced |
|
| 118 | ml |
lemon juice
|
|
| 1 | x |
lettuce
leaves |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Pound conch and cut into small pieces.
Mix together all the ingredients except the lettuce and place in a covered dish to marinate for a few hours at room temperature or overnight in the refrigerator.
Serve on crisp lettuce leaves.
This is great with hot rolls and beer.
