Dash Diet 2020: The Ultimate Guide to Lose Weight and Reduce Blood Pressure – 28 Days Meal Plane with 100 Healthy Recipes Full of Flavor. Super Easy 30 – Minute Cookbook for Busy People by Dr. Nathan Stone

Author:Dr. Nathan Stone [Stone, Dr. Nathan]
Language: eng
Format: epub
Published: 2020-02-06T18:30:00+00:00

Dinner: Mexican Shrimp Salad

Preparation time: 10 minutes

Cooking time: 20 minutes

Servings: 6

Nutrition Values: Calories: 204; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 65mg; Sodium: 584mg; Potassium: 229mg; Total Carbohydrates: 21g; Fiber: 2g; Sugars: 17g; Protein: 27g

Ingredients:

1 pound shrimp, deveined and peeled

2 cups cherry tomatoes, halved

2 romaine lettuce hearts, shredded

1 cucumber, chopped

1 avocado, pitted, peeled and chopped

½ cup cilantro leaves, chopped

Black pepper to the taste

4 cups tortilla chips

2 tablespoons low fat sour cream

2 tablespoons lime juice

½ teaspoon lime zest, grated

Directions:

Put water in a pot, bring to a boil over medium high heat, add shrimp, cook for 3 minutes, transfer them to a bowl filled with ice water, drain, pat dry them and put in a salad bowl.

Add lettuce, cucumber, tomatoes, avocado, cilantro and tortilla chips.

In a bowl, mix sour cream with lime juice, lime zest, and black pepper to the taste and whisk well.

Pour this over salad, toss to coat and serve right away.

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