Recipe: Shrimp-apple salad

By Mayo Clinic Staff

Dietitian's tip:

Make use of your fresh tomatoes by stuffing them with this shrimp-apple salad. Serve with a whole-grain roll or bagel, or low-fat whole-grain crackers.

Number of servings

Serves 4

Ingredients

  1. 1 tablespoon water
  2. 48 tiny frozen shrimp, thawed (about 1 cup)
  3. 2 tablespoons chopped red onion
  4. 3 apples, cored and cubed
  5. 1/4 cup lemon juice
  6. 1/2 cup diced celery
  7. 1 tablespoon chopped parsley
  8. 1 teaspoon dried dill
  9. 4 teaspoons horseradish
  10. 1/2 cup fat-free mayonnaise
  11. Ground black pepper, to taste
  12. 4 tomatoes, cored

Directions

In a nonstick frying pan, heat the water over medium heat. Add the shrimp and onion, and saute until the shrimp is opaque and the onions are translucent, 5 to 7 minutes. Transfer to a bowl, cover and refrigerate until well chilled.

In a small bowl, add the apples and lemon juice. Toss to coat evenly and set aside.

In a large bowl, combine the celery, parsley, dill, horseradish and mayonnaise. Add the black pepper to taste. Stir in the shrimp mixture and the apples. Refrigerate until well chilled, 45 to 60 minutes.

Just before serving, stuff the shrimp salad into the cored tomatoes. Serve immediately.

Nutritional analysis per serving

Serving size :1 stuffed tomato

  • Total carbohydrate

    31 g

  • Dietary fiber

    5 mg

  • Sodium

    320 mg

  • Saturated fat

    trace

  • Total fat

    1 g

  • Cholesterol

    47 mg

  • Protein

    8 g

  • Monounsaturated fat

    trace

  • Calories

    165