PREP TIME | 10 minutes
SERVINGS | 1
Tomatoes and shrimp may not seem like a natural pairing. Let the Lung Health Institute show you how delicious and healthy they can be. Tomatoes are rich in the antioxidant lycopene, which can help reduce the risk of heart disease and promote overall health. Adding shrimp provides an excellent source of lean protein to help you feel full. Finally, avocado helps give this lung healthy recipe a rich and creamy taste while helping to reduce inflammation. You can also alter this recipe and swap out shrimp with another healthy lean protein such as lobster, tuna, chicken or turkey.
PROTEIN – 22 G
FAT – 21 G
CARBS – 12 G
- 1 large ripe tomato
- 1/4 ripe avocado, peeled, pitted and chopped
- 1 tsp. freshly squeezed lime juice
- Tabasco sauce to taste
- 3 oz. peeled and deveined cooked shrimp, roughly chopped
- 1 Tbsp. mayonnaise*
- 1 Tbsp. minced scallion (including some of the green part)
- Salt and pepper
- 4 Bibb lettuce leaves
- 2 cilantro sprigs, for garnish
- Slice the top 1/2 inch off each tomato.
- Scoop out the seeds and pulp, and place the tomatoes, cut-side down, on a double layer paper towel to drain for at least 15 minutes.
- Combine the avocado, lime juice and Tabasco sauce in a shallow bowl and, using a kitchen fork, mash until quite smooth.
- Place the shrimp in a medium mixing bowl.
- Add the mashed avocado, along with the mayonnaise and scallion.
- Season with salt and pepper to taste and gently toss to completely blend.
- Stuff an equal portion of the salad into each tomato, mounding it slightly.
- Place two lettuce leaves in the center of each of four plates.
- Place a tomato on the leaves, garnish with a sprig of cilantro and serve.
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