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Shrimp-apple salad

1
Lunch & Light Meals|Main Meals (Dinners)
Servings
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
Vegetables
1.1
F
Fruits
0.8
C
Carbohydrates
0
PD
Protein/Dairy
0.4
Ft
Fats
0.6
S
Sweets
0

Nutrition Facts

Calories152
Total Fat2 g
- Saturated Fat0.5 g
Cholesterol79.4 mg
Sodium637 mg
Total Carbohydrate25.9 g
- Dietary Fiber4.9 g
- Total Sugars17.3 g
-- Added Sugars0 g
Protein10 g

Join the Mayo Clinic Diet today!

Our flexible meal plans fit into any lifestyle, and our easy-to-prepare recipes will show you how good food can be simple, tasty, and healthy!

Join now