Ok, you caught me, I used the refined non-whole grain buns for today’s recipe. So what?! They were leftover from Easter and my mom had them in the freezer and wanted to get rid of them. So, I happily took them because even if they aren’t super healthy, I hate to see food go to waste! Nick enjoys (and actually appreciates) a non whole-grain bun every once in a while….me on the other hand, well I don’t eat much wheat because of FODMAPs and to be honest I don’t even like the taste of “white bread” anymore. The whole grain breads just have so much more flavor. What do you think?? Do you agree?
Actually this shrimp salad was delicious on it’s own, without a bun. Don’t believe me? Try it for yourself.
Shrimp Salad Sandwiches
Source: Clean Eating Magazine
12 ounces frozen cooked shrimp (peeled, deveined and tails removed), defrosted, drained, bloated dry, and roughly chopped
1 stalk celery, finely chopped**
1/4 cup nonfat plain Greek yogurt
2 Tbsp. chopped fresh dill
1 Tbsp. Dijon mustard
Dash hot sauce, optional**
Sea salt and fresh ground pepper, to taste
2 vine-ripened tomatoes, sliced 1/4th inch thick
2 lightly packed cups arugula or spinach
4 whole grain buns or split and toasted rolls**
** NOTE: If you are following a low FODMAPs diet omit the celery. Also, be careful with the hot sauce, as most of them contain garlic and/or onion. I used a very small amount, and then added some cayenne pepper for extra heat! IF you are sensitive to wheat, be sure to buy wheat-fre (or gluten-free) buns.
In a large bowl, combine shrimp (make sure it’s nice and dry), celery, yogurt, dill and dijon. Season with hot sauce, if desired, and salt and pepper. Divide shrimp mixture, tomatoes and arugula between rolls/buns.
Estimated Nutrition Facts for 1 Sandwich, with bun
Nutrition Highlights: Under 300 calories (not bad for a full sandwich!), excellent source of protein, iron, and calcium (this calcium percentage might be a little too high, but there is calcium in the spinach, greek yogurt, and I believe also the shrimp!), and a good source of vitamin C.
After making this recipe I had leftover dill for about a week. I added it to everything; spinach salads, eggs, pasta dishes, and even tomorrow’s recipe, which is a poached egg with a quinoa “hash”. Yes, dill is my new obsession. It may even be listed above basil in my list of ingredient obsessions. Maybe……
QUESTION: Have you ever used Greek yogurt as a dressing in your salads? I use it for chicken and tuna salad too. Who needs mayo anymore?!
Do you like dill??
I’m off today (wahoo!) and have a list a mile long of things to do. This includes thinking of something to get my mom for Mother’s Day. I was hoping just being a good daughter would be enough, but maybe not. She’s hard to shop for but I think I might get her a good book to read about mindful eating. I actually think she’d really like it! What do you get your mom on Mother’s Day? Any other ideas for me?
Thanks for reading.
The Candid Rd