Super Simple Recipes for Weight-Loss Surgery Recovery by Margaret M. Furtado MS RD LDN Lynette Shultz LRCP RT and Chef Joseph Ewing BS

Author:Margaret M. Furtado, MS, RD, LDN, Lynette Shultz, LRCP, RT and Chef Joseph Ewing, BS
Language: eng
Format: epub
Publisher: The Quarto Group
Published: 2024-01-15T00:00:00+00:00

NUTRITIONAL ANALYSIS

EACH WITH: Calories: 87.56, Protein: 2.43 g, Carbs: 9.42 g, Total Fat: 5.16 g, Sat Fat: 0.78 g, Cholesterol: 0.00 mg, Sodium: 122.06 mg, Sugars: 3.67 g, Fiber: 3.93 g

Mexican Shrimp Salad with Jicama

TEXTURE: REGULAR

This south-of the-border salad combines shrimp with jicama, a refreshing flavor with a unique and crunchy texture.

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Yield: Makes about 6 (1-cup) servings

1/3 cup (35 g) thinly sliced green onions

1/3 cup (75 g) nonfat mayonnaise

1/3 cup (80 g) nonfat plain yogurt

2 teaspoon red pepper sauce

1 tablespoon chopped fresh cilantro

2 teaspoons prepared horseradish

1 teaspoon chili powder

1 teaspoon ground cumin

2 teaspoons lime juice

1½ pounds (680 g) precooked medium-size shrimp

½ medium jicama, skinned and cut into about ½-inch (2.5-cm) pieces (about ¾ cup, or 90 g)

4 cups (80 g) hearty salad greens, ready to serve

2 tablespoons (28 ml) low-calorie Thousand Island dressing (prepared or on the next page)

In a medium mixing bowl, place the green onions, mayonnaise, yogurt, pepper sauce, cilantro, horseradish, chili powder, cumin, and lime juice and stir to combine. Add the shrimp and toss to cover with the dressing. Cover the bowl and refrigerate to marinate for 30 to 60 minutes. Add the jicama and stir to coat. Discard excess marinade.

In another medium mixing bowl, toss the salad greens with the Thousand Island dressing and shrimp. Serve on chilled salad plates.

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