Shrimp Salad on Cucumber Slices

This makes an elegant appetizer or a delicious lunch for four. I love using dry Adobo to season shrimp salad, but if you don't have Adobo, any seasoned salt would work great. I always keep Greek yogurt on hand to lighten up recipes that require mayonnaise. I combined the mayo with the Greek yogurt to keep it light and creamy and the results were delicious. This yields about 1 lb salad without the cucumbers.

 

Also great served on whole grain toast.



Shrimp Salad on Cucumber Slices
Gina's Weight Watcher Recipes 

As an Appetizer: 
Servings: 30 • Serving Size: 1 piece • Old Points: 0 pts • Points+: 0 pts
Calories: 15.7 • Fat: 0.4 g • Protein: 2.5 g • Carb: 0.5 g • Fiber: 0.1 g    

As Lunch: 
Servings: 4 • Serving Size: 1/4 lb salad, 1/4 cucumber • Old Points: 2 pts • Points+: 3 pts
Calories: 117.5 • Fat: 2.8 g • Protein: 18.8 g • Carb: 3.7 g • Fiber: 1.0 g   


Ingredients:

• 3/4 lb cooked shrimp, peeled (weight after peeled)
• 2 celery stalks, chopped
• 1 tbsp red onion, chopped
• 2 tbsp light mayonnaise (I used Hellmann's)
• 1 tbsp fat free Greek yogurt
• Goya Adobo
• salt and fresh ground pepper
• 30 thin slices cucumber (about 1 large)
• chopped chives for garnish

Directions:

Combine shrimp, celery, onion, mayonnaise, yogurt, and season to taste with adobo and pepper. Arrange cucumbers on a platter, season with salt and top each slice with a heaping tablespoon of shrimp salad. Top with chopped chives for garnish.