2 tablespoons fat-free plain Greek yogurt
2 tablespoons canola or corn oil
3 teaspoons lime juice 1/4 teaspoon pepper (freshly ground preferred)
1/8 teaspoon salt
1 pound large cooked, peeled shrimp, tails discarded and chopped
1 small apple, finely diced
1 1/2 cups finely chopped celery (about 3 stalks)
1/2 cup chopped fresh cilantro
1/4 cup chopped green onion
1 medium avocado, diced
4 large Bibb lettuce leaves (optional)
1. In a large bowl, whisk together the yogurt, oil, lime juice, pepper, and salt.
2. Stir in the shrimp, apple, celery, cilantro, and green onion.
3. Gently stir in the avocado.
4. Serve immediately, or cover and refrigerate to serve cold.
5. When ready to serve, spoon the salad into the lettuce leaves.
Cooking Tip: To cook raw shrimp, add the shrimp to a large pot of boiling water. Cook for 2 to 3 minutes, or until all the shrimp turn pink on the outside. Drain in a colander. Run the shrimp under cold water to stop the cooking process. Drain well.
Makes 4 servings. Each serving has: Calories: 247, Protein: 29g, Fiber: 5g, Dietary Exchanges: 1/2 fruit, 4 lean meat, 1 vegetable
Food & Nutrition
