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Recipe from The American Heart Association
- 2 Tbsp fat-free, plain Greek yogurt
- 2 teaspoon 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)
Cooking Tip: To use large raw shrimp, add to a large pot of boiling water and cook until all the shrimp turn pink, just a few minutes. Drain in a colander and place shrimp under cold water to stop from continuing to cook.
Keep it Healthy: Be wary of shrimp labeled “easy-peel,” as those shrimp have been washed in a salt solution to help ease the shrimp out of their shells which translates to unexpected extra sodium.
Tip: The acid in the lime juice and yogurt help keep both the apples and avocado from turning brown.
- 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.