experiencelifemag.com Print › | Back › Pico de Gallo Shrimp Salad November 2007 Presented by Conscious Cuisine® Makes eight servings Salad 3 cups cooked medium shrimp, chopped (about 1 pound) 1 cup diced jicama 2 cups chopped tomatoes (about two medium) 1/4 cup chopped red onion (about 1/2 small) 1 tbs. minced jalapeño pepper 1/4 cup minced fresh cilantro Dressing 1 1/2 cup low-fat sour cream 3 tbs. fresh lime juice (about two small) 3/4 tsp. sea salt 1/2 tsp. ground white pepper For the salad: In a mixing bowl, combine all of the salad ingredients. Mix well and refrigerate. For the dressing: Using a small mixing bowl, combine all of the dressing ingredients. Stir vigorously until smooth. Fold dressing into shrimp mixture. Refrigerate for 30 minutes prior to serving. Per serving: Calories 150; Protein 14 g; Total Fat 7 g; Saturated Fat 3.5 g; Carbohydrates 8 g; Dietary Fiber 1 g; Cholesterol 110 mg; Sodium 330 mg

Pico de Gallo Shrimp Salad

Presented by Conscious Cuisine®
Makes eight servings

Salad
3 cups cooked medium shrimp, chopped (about 1 pound)
1 cup diced jicama
2 cups chopped tomatoes (about two medium)
1/4 cup chopped red onion (about 1/2 small)
1 tbs. minced jalapeño pepper
1/4 cup minced fresh cilantro

Dressing
1 1/2 cup low-fat sour cream
3 tbs. fresh lime juice (about two small)
3/4 tsp. sea salt
1/2 tsp. ground white pepper

For the salad: In a mixing bowl, combine all of the salad ingredients. Mix well and refrigerate.

For the dressing: Using a small mixing bowl, combine all of the dressing ingredients. Stir vigorously until smooth. Fold dressing into shrimp mixture.

Refrigerate for 30 minutes prior to serving.

Per serving:
Calories 150; Protein 14 g; Total Fat 7 g; Saturated Fat 3.5 g; Carbohydrates 8 g; Dietary Fiber 1 g; Cholesterol 110 mg; Sodium 330 mg

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