Recipe: Shrimp and Celery Salad with Curry-Lime Dressing (South Beach Diet)

SHRIMP AND CELERY SALAD

"Fresh lime, curry powder, and creamy sour cream make a zesty dressing for this refreshing summer salad. In later phases, spoon it onto toasted whole-grain bread for a heavenly open-faced sandwich."

FOR THE DRESSING:
1/2 cup reduced-fat sour cream
1/4 cup mayonnaise
2 tablespoons fresh lime juice
1 tablespoon grated lime zest
1 1/2 teaspoons curry powder
1/4 teaspoon salt
FOR THE SALAD:
1 1/2 pounds peeled, deveined, and cooked medium fresh or frozen shrimp (thaw if frozen)
4 large celery stalks, thinly sliced
1 large cucumber, peeled, seeded, and thinly sliced

Whisk together sour cream, mayonnaise, lime juice, lime zest, curry powder, and salt in a large bowl. Add shrimp, celery, and cucumber; toss gently to coat. Refrigerate until ready to serve.

Makes 4 servings (1 1/2 cups each)

Nutrition at a Glance
Per serving: 330 calories, 17 g fat, 4.5 g saturated fat, 37 g protein, 6 g carbohydrate, 2 g dietary fiber, 670 mg sodium

Source: The South Beach Diet Quick and Easy Cookbook by Arthur Agatston, MD