Source: This delicious recipe is from the
book 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.
Shrimp and Celery
Salad
- 1/2 cup reduced-fat sour cream
1/4 cup mayonnaise
2 tablespoons fresh lime juice
1 tablespoon grated lime zest
11/2 teaspoons curry powder
1/4 teaspoon salt
1 1/2 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.
Makes 4 (1 1/2 cups) servings. Prep Time:
15 minutes.
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
Source: This recipe is from the book The
South Beach Diet Quick & Easy Cookbook by Arthur Agatston,
MD
Published by Rodale; October 2005;$27.95US/$37.95CAN; 1-59486-292-3
Copyright © 2005 Arthur Agatston, MD
