Diabetic-Friendly Seafood Salad - dummies

By Alan L. Rubin, Cait James

Most seafood is naturally delicious, so it really doesn’t take much effort to turn it into something special. A little bit of seasoning, a light dressing, and some tasty greens, and you have yourself a meal. Marinate sea scallops in a little olive oil and lemon juice and broil them. Or steam your favorite white fish with herbs and seasonings and then serve it on a bed of greens.

Just about any seafood item can take the main stage in your mostly salad meal.

Shrimp Salad

Preparation time: 15 minutes

Yield: 4 servings

1 pound medium shrimp, cooked

1⁄4 cup chopped red bell pepper

1⁄4 cup chopped yellow bell pepper

1 tablespoon chopped fresh cilantro

1⁄4 cup chopped fresh chives

1⁄4 cup lowfat mayonnaise

1 teaspoon Dijon mustard

1 teaspoon lemon juice

1⁄4 teaspoon white pepper

4 cups fresh mixed salad greens

  1. In a bowl, combine the shrimp, red and yellow bell peppers, half of the cilantro, and chives.

  2. In another bowl, whisk together the mayonnaise, mustard, lemon juice, and white pepper. Spoon over the shrimp mixture and toss together.

  3. Arrange the salad greens on 4 large plates. Top the greens with equal portions of the shrimp mixture.

  4. Sprinkle with the remaining cilantro.

Per serving: Kcalories 154 (From Fat 23); Fat 3g (Saturated 0g); Cholesterol 221mg; Sodium 440mg; Carbohydrate 7g (Dietary Fiber 2g); Protein 25g.