Shrimp and edamame tossed with an Asian-infused vinaigrette bring a burst of fabulous flavors to this quick, easy salad.
Ingredients 1 pound medium peeled shrimp, seasoned, cooked, and coarsely chopped
1 cup shelled edamame, cooked according to directions
1 cup halved cherry tomatoes
1 bunch green onions, chopped
2 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon wasabi paste
1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
Instructions In a medium bowl, combine shrimp, edamame, tomatoes, and green onions.
In a small bowl, whisk together remaining ingredients and toss with shrimp mixture. Refrigerate until serving.
Notes Makes 6 (2/3-cup) servings
Nutritional information per serving: Calories 153; Calories from fat 26%; Fat 4 g Saturated Fat 1 g; Cholesterol 147 mg; Sodium 198 mg Carbohydrate 8 g; Dietary Fiber 3 g; Sugars 4 g; Protein 19 gDiabetic Exchanges1/2 Carbohydrate; 2 1/2 lean meat