Tex-Mex Shrimp Salad

We all know the basics for tuna salad, chicken salad, shrimp salad, and sometimes the flavors just get old. Well here’s a way to refresh those flavors. I have chosen shrimp, but you can easily substitute chicken, turkey, tuna, crab. Use your imagination. Be sure to change the nutritional values if you change the recipe.

Ingredients:

• 6 ounces Shrimp, Cooked and Chopped
• 1 cup Finely Chopped Lettuce of your choice
• 6 tablespoons Salsa
• 4 tablespoons Canned Black Beans
• 4 tablespoons Frozen Corn - Thawed
• 4 tablespoons Chopped Cilantro
• 4 tablespoons 0% Greek Yogurt (I use Fage)
• 1/4 cup Finely Chopped Celery
• 1 tablespoon Lime Juice
• 1/4 teaspoon Ground Cumin (or to taste)
• A Few Dashes of Chili Powder (to taste)

Directions:

1. Mix Greek yogurt, lime juice, cumin and chili powder in a large bowl
2. Stir in all of the remaining ingredients and enjoy!

Nutritional value:  This makes 2 servings, each one is around

• 200 calories and
• 25 grams protein

Pro-Tip:  If you like, this can be spread on large romaine lettuce leaves and wrapped, or you can use it to top off a salad and add a thin slice of avocado, a sprig of cilantro and a slice of lime…yummmm