Stuffed Tomato Salad


6 large tomatoes
1 pound cooked shrimp, cut into small pieces
2 tablespoons lemon juice
1 1/2 cups boiled, cubed potatoes
2 hard-cooked eggs, diced
2/3 cup diced celery
2 tablespoons sliced green onion
1/2 cup mayonnaise
1/4 cup sour cream
2 teaspoons prepared mustard
Salt and pepper
Lettuce, radishes, olives


Cut tomatoes in sixths, leaving bottoms intact. Pour lemon juice over shrimp. Combine shrimp, potatoes, eggs, celery and green onions. Blend mayonnaise, sour cream and mustard; mix with salad ingredients. Season to taste with salt and pepper. Stuff tomatoes with salad mixture and serve on a bed of lettuce. Garnish with sliced radishes and olives.

Serves: 6

Preparation time: 40 minutes

Approximate calories per serving: 325

Suggested Menu

Stuffed Tomato Salad
Assorted Relishes
Creamy Cheese Pie

From the Kitchens of Dorothy Taylor

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

2 thoughts on “Stuffed Tomato Salad

  1. Julie

    This is another one that my grandmother made, but this one on a more regular basis. Never with shrimp; usually with tuna salad; but occasionally with chicken salad. NEVER with an olive slice as a garnish.

  2. Gina

    My mum used to make this as a low calorie lunch with tuna also ^_^ Just like this though over a salad.


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