This Thai Cucumber & Shrimp Salad recipe is scrumptious as an appetizer or entree. You can also substitute the shrimp with shredded chicken, beef or tofu if you prefer.
Our NewMeMD wellness team wants you to enjoy this light, refreshing salad with a combination of sweet, sour and spicy to celebrate this wonderful warm weather!
hCG-Friendly Thai Cucumber & Shrimp Salad
Ingredients
- 3 (medium) cucumbers
- 2 chili pepper, seeded and thinly sliced
- 1/3 cup shallots, thinly sliced
- 6 scallions, sliced thin
- 1 1/4 lbs shrimp, cooked
- 1/2 teaspoon salt
- 1 1/2 tablespoons stevia
- 1/2 cup rice vinegar
- 2 tablespoons fresh lime juice
- 1/4 cup cilantro, sliced
Directions
1. Peel cucumbers, and cut each in half lengthwise. Scoop out seeds with a spoon. Slice cucumbers paper-thin, and place in a bowl. Fold in chili pepper, shallots and scallions. Fold in shrimp.
2. Dissolve salt and stevia in vinegar, add lime juice and pour over cucumbers and shrimp. Stir gently. Fold in cilantro. Serve at once, or cover and refrigerate no more than 1 hour before serving.
3. Enjoy eating hCG -friendly (makes 4 servings)!
Nutritional Info
Calories per serving: 215
Total Fat: 1.9g
Carbohydrates: 13.2g
Dietary Fiber: 1.9g
Sugars: 6.3g
Protein: 31.9g
For information about healthier living, our weight loss products or our newest body contouring services CLICK HERE to visit our web site TODAY.
Here's to a Thai-riffic beach body!
-- Your NewMeMD Wellness Team
No comments:
Post a Comment