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Shrimp-apple salad
4
Make use of your fresh tomatoes by stuffing them with this shrimp-apple salad. Serve with a whole-grain roll or bagel, or low-fat whole-grain crackers.
- Cooked shrimp, 1 cup(s), (48 tiny shrimp), if fresh unavailable, use frozen (thawed)
- Red onion, 2 tbsp(s), chopped
- Apple, 2 medium, cored and cubed
- Fresh lemon juice, ¼ cup(s)
- Celery, raw, ½ cup(s), diced
- Parsley, fresh, 1 tbsp(s), chopped
- Dill, dried, 1 tsp(s)
- Prepared horseradish, 4 tsp(s)
- Fat free mayonnaise, ½ cup(s)
- Black pepper, 1 dash(es), to taste
- Tomato, 4 medium, whole, cored
Method
In a non-stick frying pan, heat 1 tablespoon water over medium heat. Add the shrimp and onion, and sauté until the shrimp is opaque and the onions are translucent, 5 to 7 minutes. Transfer to a bowl, cover and refrigerate until well-chilled.
In a small bowl, add the apples and lemon juice. Toss to coat evenly and set aside.
In a large bowl, combine the celery, parsley, dill, horseradish and mayonnaise. Add the black pepper to taste. Stir in the shrimp mixture and the apples. Refrigerate until well-chilled, 45 to 60 minutes.
Just before serving, stuff the shrimp salad into the cored tomatoes. Serve immediately.
Nutrition facts per serving
Makes 4 servings
Food Groups
|
V
|
1.1 |
|
F
|
0.8 |
|
C
|
0 |
|
PD
|
0.4 |
|
Ft
|
0.6 |
|
S
|
0 |
Nutrition Facts
| Calories | 152 |
| Total Fat | 2 g |
| - Saturated Fat | 0.5 g |
| Cholesterol | 79.4 mg |
| Sodium | 334 mg |
| Total Carbohydrate | 25.9 g |
| - Dietary Fiber | 4.9 g |
| - Total Sugars | 17.3 g |
| -- Added Sugars | 0 g |
| Protein | 10 g |
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