Shrimp Salad on Cucumber Slices

This makes an elegant appetizer or a delightful lunch for 4. I really like employing dry Adobo to season shrimp salad, but in case you do not have Adobo, any seasoned salt would work excellent. I constantly maintain Greek yogurt on hand to lighten up recipes that require mayonnaise. I combined the mayo with the Greek yogurt to keep it light and creamy along with the outcomes had been delightful. This yields about one lb salad with out the cucumbers.

Also excellent served on complete grain toast.

Shrimp Salad on Cucumber Slices

As appetizer: Servings: 30   Serving Dimension: one piece   Factors: 0 pts

Energy: 15.7   Extra fat: 0.4 g   Protein:2.5 g   Carb: 0.5 g  Fiber: 0.1 g

As Lunch: Servings: four  Serving Dimension: 1/4 lb salad plus 1/4 cucumber   Factors: a couple of pts

Energy: 117.five ? Body fat: two.eight g ? Protein: 18.8 g ? Carb: three.7 g ? Fiber: 1.0 g

3/4 lb cooked shrimp, peeled (excess weight right after peeled) two celery stalks, chopped one tbsp red onion, chopped a couple of tbsp light mayonnaise (I utilised Hellmann’s) 1 tbsp extra fat totally free Greek yogurt Goya Adobo salt and fresh ground pepper 30 thin slices cucumber (about 1 large) chopped chives for garnish Combine shrimp, celery, onion, mayonnaise, yogurt, and season to taste with adobo and pepper. Arrange cucumbers on a platter, season with salt and leading each slice with a heaping tablespoon of shrimp salad. Top rated with chopped chives for garnish.