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Shrimp Salad on Cucumber Slices
Nb persons: 30
Yield:
Preparation time:
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Source: Gina's Weight Watcher Recipes
| This makes an elegant appetizer or a delicious lunch for four. I love using dry Adobo to season shrimp salad, but if you don't have Adobo, any seasoned salt would work great. I always keep 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 and the results were delicious. This yields about 1 lb salad without the cucumbers. Also great served on whole grain toast. As an Appetizer: Servings: 30 • Serving Size: 1 piece • Old Points: 0 pts • Points+: 0 pts Calories: 15.7 • Fat: 0.4 g • Protein: 2.5 g • Carb: 0.5 g • Fiber: 0.1 g As Lunch: Servings: 4 • Serving Size: 1/4 lb salad, 1/4 cucumber • Old Points: 2 pts • Points+: 3 pts Calories: 117.5 • Fat: 2.8 g • Protein: 18.8 g • Carb: 3.7 g • Fiber: 1.0 g Ingredients: | |
| 3/4 lb | cooked shrimp, peeled, (weight after peeled) |
| 2 | celery stalks, chopped |
| 1 tbsp | red onion, chopped |
| 2 tbsp | light mayonnaise, (I used Hellmann's) |
| 1 tbsp | fat free Greek yogurt |
| Goya Adobo | |
| salt | |
| fresh ground pepper | |
| 30 thin slices | cucumber, (about 1 large) |
| chopped chives for garnish | |
Directions:
Combine shrimp, celery, onion, mayonnaise, yogurt, and season to taste with adobo and pepper. Arrange cucumbers on a platter, season with salt and top each slice with a heaping tablespoon of shrimp salad. Top with chopped chives for garnish.
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