As part of our partnership with the American Heart Association’s Go Red for Women initiative, we’re offering a low-carb recipe that’s not only simple and delicious, but good for your heart. VRC’s Chef Leslie Myers explains how to make this Avocado & Shrimp Salad. Recipe below.
Servings: 4
2 tablespoons fat-free, plain Greek yogurt
2 tablespoons canola oil
3 teaspoons lime juice
1/8 teaspoon salt
1/4 teaspoon ground black pepper
1 small apple, cored and finely diced
1 1/2 cups finely chopped celery (about 3 stalks)
1/2 cup chopped cilantro
1/4 cup chopped scallions
1 pound large cooked, peeled shrimp, tails removed and chopped
1 avocado (pitted, peeled, diced)
4 large pieces Bibb lettuce (optional)
Directions
– In a large bowl, add yogurt, oil, lime juice, salt, and pepper. Use a fork to whisk until combined.
– Core the apple and finely dice it; finely chop the celery too. Add both apples and celery into the bowl. Chop both the cilantro and scallions, adding into the bowl too.
– If tails remain on the shrimp, remove and discard each of them. Chop the shrimp and add to the bowl, mixing together to combine all the ingredients.
– Slice the avocado in half and remove the pit. Use a knife to gently make a cross-hatch pattern into the avocado’s flesh. Use a spoon to scoop out diced avocado from the flesh and add to the bowl.
– Gently mix ingredients together. Serve immediately or chill salad in the refrigerator for a couple hours. If desired, spoon salad onto Bibb lettuce cups to serve.
For more recipes, visit https://www.vebaresourcecenter.com/recipes/.