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SHRIMP AND CELERY SALAD

SHRIMP AND CELERY SALAD

The South Beach Diet Quick & Easy Cookbook
by Arthur Agatston, MD

Fresh lime, curry powder, and creamy sour cream make a zesty dressing for this refreshing summer salad. In later phases, spoon it onto toasted whole-grain bread for a heavenly open-faced sandwich.

Makes 4 (1½-cup) servings
Prep Time: 15 minutes

½ cup reduced-fat sour cream
¼ cup mayonnaise
2 tablespoons fresh lime juice
1 tablespoon grated lime zest
1½ teaspoons curry powder
¼ teaspoon salt
1½ pounds peeled, deveined, and cooked medium fresh or frozen shrimp (thaw if frozen)
4 large celery stalks, thinly sliced
1 large cucumber, peeled, seeded, and thinly sliced


Whisk together sour cream, mayonnaise, lime juice, lime zest, curry powder, and salt in a large bowl.

Add shrimp, celery, and cucumber; toss gently to coat.

Refrigerate until ready to serve.


Nutrition at a Glance
Per serving: 330 calories, 17 g fat, 4.5 g saturated fat, 37 g protein, 6 g carbohydrate, 2 g dietary fiber, 670 mg sodium

 

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