Dietitian's tip: Make use of your fresh tomatoes by stuffing them with this shrimp-apple salad. Serve with a whole-grain roll or bagel, or low-fat whole-grain crackers.
- 1 tablespoon water
- 48 tiny frozen shrimp, thawed (about 1 cup)
- 2 tablespoons chopped red onion
- 3 apples, cored and cubed
- 1/4 cup lemon juice
- 1/2 cup diced celery
- 1 tablespoon chopped parsley
- 1 teaspoon dried dill
- 4 teaspoons horseradish
- 1/2 cup fat-free mayonnaise
- Ground black pepper, to taste
- 4 tomatoes, cored
In a nonstick frying pan, heat the water over medium heat. Add the shrimp and onion, and saute until the shrimp is opaque and the onions are translucent, 5 to 7 minutes. Transfer to a bowl, cover and refrigerate until well chilled.
In a small bowl, add the apples and lemon juice. Toss to coat evenly and set aside.
In a large bowl, combine the celery, parsley, dill, horseradish and mayonnaise. Add the black pepper to taste. Stir in the shrimp mixture and the apples. Refrigerate until well chilled, 45 to 60 minutes.
Just before serving, stuff the shrimp salad into the cored tomatoes. Serve immediately.