 Salmon & Shrimp Seafood Salad Tired of boring old tuna? Give this quick and easy recipe a try. Ingredients: 1 - 14.75 oz. can of Alaskan Pink Salmon 4 oz. Medium-Large 41-60 cooked Shrimp 2 Tbsp Fat free Mayo 2 tsp yellow mustard 1/2 fresh lime juiced 1 - cup chopped celery 1/2 - cup chopped onion **(makes 4 servings) Directions: Open canned salmon and drain. Remove bone and crumble into a large mixing bowl. To the crumbled salmon add shrimp that has been thawed and drained. Next add freshly chopped celery and onions to the salmon and shrimp. Then add the juice from 1/2 fresh lime, 2-Tbsp of fat-free mayo, and 2-tsp yellow mustard. Fold with large rubber spatula or spoon until all ingredients have blended together nicely. Lastly garnish with chopped romaine lettuce, chill and serve. This recipe is great for a spring or summer afternoon lunch or snack. Enjoy! Calories per serving: 211.25 Protein per serving: 29.65 g Carbohydrates per serving: 3.91 g Fat per serving: 10g Stay tuned in for more healthy, exciting and easy recipes. |
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