Superfood Meltdown Nutty Shrimp Salad Stuffed Tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Ingredients:Onions, raw, .25 cup, choppedCelery, raw, .25 cup, dicedSunflower Seeds, without salt, .25 cup, groundAlmond Breeze Almond Milk, Unsweetened Original, 2 ozGreen Peppers (bell peppers), 0.25 cup, choppedShrimp, cooked, 12 largeEgg, fresh, 2 large, hardboiled and chopped fine*Tomatoes, red, ripe, raw, year round average, 2 large whole (3" dia)Brewers Yeast Flakes, Lewis Labs, 1 tbsp.salt and pepper to taste1 tsp celery seedfresh or dried parsley for garnish
Boil eggs and shrimp ahead of time and refrigerate. Core two tomatoes.
Mix cooled egg yolk, ground hulled sunflower seeds, almond milk, salt, pepper, celery seed and brewer's yeast into a mayonnaise-like paste. Careful how much salt you add because the brewers yeast might be all the salt you need.
Mix chopped shrimp, chopped egg whites, chopped core from center of tomato and all chopped veggies into a bowl and stir together.
Add "mayonnaise" to shrimp and veggie mix. Scoop half of mixture into each tomato. Garnish with parsley.
Serving Size: 2 servings
Mix cooled egg yolk, ground hulled sunflower seeds, almond milk, salt, pepper, celery seed and brewer's yeast into a mayonnaise-like paste. Careful how much salt you add because the brewers yeast might be all the salt you need.
Mix chopped shrimp, chopped egg whites, chopped core from center of tomato and all chopped veggies into a bowl and stir together.
Add "mayonnaise" to shrimp and veggie mix. Scoop half of mixture into each tomato. Garnish with parsley.
Serving Size: 2 servings
Nutritional Info Amount Per Serving
- Calories: 284.8
- Total Fat: 14.2 g
- Cholesterol: 250.4 mg
- Sodium: 214.8 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 6.2 g
- Protein: 22.5 g
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