Curried Shrimp Salad with Asian Pear
October, 2004

(Serves 6)This recipe is provided by James Rouse, ND, the creator of Optimum Wellness and The Fit Kitchen, seen weekly on NBC’s KUSA television news.

1/4 cup plain yogurt
1/4 cup low-fat mayonnaise
1 tablespoon curry powder
1 tablespoon fresh lime juice
1-1/2 teaspoons minced fresh ginger
1 pound cooked medium shrimp (deveined and shells removed)
3 cups diced Asian pears
1 cup diced fresh mango
1/2 cup thinly sliced sweet onion
1/4 cup chopped pecans, lightly toasted
8 cups mixed salad greens

1. In a medium bowl, combine yogurt, mayonnaise, curry powder, lime juice, and ginger and mix well. Add shrimp and toss until shrimp is coated.

2. In a large serving bowl, combine diced pears, mango, onion, pecans, and greens; toss. Add shrimp-curry mixture to the greens mixture and toss until everything is lightly coated. Serve on chilled salad plates.

Nutrition Facts Per Serving: Calories: 239 calories, % fat calories: 27, Fat: 7g, Saturated Fat: 1g, Cholesterol: 150mg, Protein: 21g, Carbohydrate: 24g, Fiber: 5g,Sodium: 170mg