Pico de Gallo Shrimp Salad
Prep time: 10 minutes
Cooking time: 0 minutes
Total time: 10 minutes
Nutrition Per Serving
Calories: 110
Carbohydrates: 8g
Protein: 15g
Fat: 1.5g
Cholesterol: 90mg
Sodium: 400mg
Exchanges
Meat: 2
- 1/2 lb
- cooked medium shrimp, peeled
- 1 cup
- tomato (about 1 medium), chopped
- 1/4 cup
- red onion, chopped
- 2 tsps
- jalapeno chile, minced
- 2 Tbls
- fresh cilantro, minced
- 6 Tbl
- fat-free sour cream
- 1/3 cup
- reduced-fat cream cheese
- 1 1/2 Tbl
- fresh lime juice (about 2 small limes)
- 1/2 tsp
- sea salt
- 1/4 tsp
- ground white pepper
- For the salad: Combine all of the salad ingredients in a large bowl and refrigerate while the dressing is prepared.
- For the Dressing: Combine all of the dressing ingredients in a small bowl and stir vigorously until smooth. Gently stir the dressing into the shrimp mixture.
- Refrigerate for 30 minutes before serving.
- Variation for Serving: Place lettuce cups on each plate. Scoop salad into cups. Garnish with sliced red and yellow tomatoes and avacado.
Makes 4 servings. Per Serving: 2 Meat, 1 Limited Free.
