Pico de gallo shrimp salad |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a really tasty, low-fat salad recipe that I found in the Chicago Sun-Times, originally from the Miraval Spa in Arizona. Prep time includes the 30 minute chill time. Ingredients:
1/2 lb peeled cooked medium shrimp |
1 cup chopped tomato |
1/4 cup chopped red onion |
2 teaspoons minced jalapeno chile |
1 tablespoon minced fresh cilantro |
butter lettuce (optional) |
6 ounces nonfat sour cream |
1/3 cup low-fat cream cheese, softened |
1 1/2 tablespoons fresh lime juice (from about 2 small limes) |
1/2 teaspoon sea salt |
1/4 teaspoon white pepper |
Directions:
1. Combine shrimp, tomato, red onion, jalapeno and cilantro and refrigerate while dressing is prepared.
2. For dressing, combine all dressing ingredients in a small bowl and whisk until smooth.
3. Gently stir dressing into shrimp mixture; refrigerate for 30 minutes before serving.
4. I serve this in bowls lined with butter lettuce.
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