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Nutritional Facts
Serving Size 4 oz (334g)
Serving Per Recipe 4

Amount Per Serving
Calories 230 Calories from Fat 70

% Daily Value *
Total Fat 8g 12%
     Saturated Fat 2.5g 13%
Cholesterol 125mg 42%
Sodium 300mg 13%
Total Carb. 15g 5%
     Dietary Fiber 4g 16%
     Sugars 3g
Protein 27g

Vitamin A 60%
Vitamin C 20%
Calcium 10%
Iron 20%

* Percent Daily Values based on a 2,000 calorie diet.

Seafood Salad

Makes 4 serving

1/2 pound medium shrimp, pealed and de-veined
1/2 teaspoon salt, divided
1 cup fresh or frozen corn
1/3 cup chopped onion
1/3 cup chopped fresh cilantro
1/3 cup diced peeled avocado
1/2 pound lump crabmeat, drained and shell pieces removed
1 jalapeno pepper, seeded and chopped
3 tablespoons fresh lemon juice
2 teaspoons olive oil
6 cups torn bib lettuce
1/4 cup flaked sweetened coconut, toasted

Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp and 1/4 teaspoon salt; cook 4 minutes or until shrimp are done, turning once. Remove from the pan. Coarsely chop shrimp.

Combine corn and the next 5 ingredients (through Jalapeno) in a medium bowl. Gently stir in the shrimp. Combine juice, oil, and remaining 1/4 teaspoon salt, stirring with a whisk. Drizzle juice mixture over shrimp mixture; toss gently to coat. Divide lettuce among each of 4 plates; top with shrimp mixture. Sprinkle evenly with toasted coconut.

Yield 4 servings (serving size 1 1/2 cups lettuce, about 1 cup salad, and 1 tablespoon coconut

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