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Summer tomato salad with shrimp

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Ingredients for 1 servings:

  • 2 m.-large tomato(s)
  • n. B. Salad (e.g. Lollo Bianco or oak leaf lettuce)
  • ½ onion(s)
  • 100 g shrimp(s)
  • 2 dashes lemon juice
  • 1 tbsp cream cheese, 17% fat
  • salt and pepper
  • n. B. herbs, fresh
  • some water

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Low fat, low carb, summery fresh

Wash the tomatoes and dice them. Wash the lettuce and cut them into small strips. Dice the onions as well. Briefly fry the shrimp and deglaze with a little water. Add the cream cheese, lemon, salt, and pepper and stir until light and creamy. This also serves as the salad dressing. Arrange everything on a plate and sprinkle with fresh herbs. If you want to cut down on fat even further, you can of course use cream cheese with 0.1% fat. Per serving: 127 kcal, 20 g protein, 4 g carbohydrates, 3 g fat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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