Shrimp Salad

Lynnda Cloutier


This recipe comes from weight watchers. It has a points value of 4

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2 1/2 cups chopped cooked shrimp, about 1 1/4 lbs
1/2 cup reduced fat mayonnaise
1/4 cup diced celery
1 tbsp. chopped fresh dill
1 tbsp. fresh lemon juice
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
8 slices tomato, 1/4 inch thick
1 cucumber, peeled, cut in half and quartered lengthwise

Directions Step-By-Step

Mix first 7 ingredients in a bowl and stir well.
Divide tomato slices among 4 plates, and top each about 1/2 cup shrimp mixture. Arrange 2 cucumber spears on each plate. Makes 4 servings.

About this Recipe

Course/Dish: Other Salads