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.
  • ½ cup reduced-fat sour cream
  • ¼ cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 tablespoon grated lime zest
  • 1½ teaspoons curry powder
  • ¼ teaspoon salt
  • 1½ 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 (1½-cup) servings
  • Prep Time: 15 minutes
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
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