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.
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
|Total Fat||2 g|
|- Saturated Fat||0.5 g|
|Total Carbohydrate||25.9 g|
|- Dietary Fiber||4.9 g|
|- Total Sugars||17.3 g|
|-- Added Sugars||0 g|