I made this last night and let it sit in the fridge to allow the flavors to blend overnight. It was fantastic for lunch today and as I made the whole recipe, will be for many more lunches and dinners! I only made a few slight changes, using Low-Sodium Tomato Juice and a bottle of clam juice to sub for the tomato and clam juice cocktail. I also used 1 SlimCado (Florida Avocado) as it is lower in fat / calories and much bigger than a Hass Avocado. I seeded the cucumbers before cubing and only used 1 pound of salad shrimp. After following the recipe exactly after that...I found it needed a little more seasoning. So, I added about 1 Tbsp low-sodium worcestershire, 1-2 tsp celery salt, and several drops of tobasco. That made it 5 stars!
With my changes, this came out to 117.9 Calories, 2.5 grams Total Fat (0.2g Saturated, 0.3g Polyunsaturated, 0.1g Monounsaturated), 73.7mg Cholesterol, 208.3mg Sodium, 611.1mg Potassium, 15.5g Total Carbs (2.3g dietary fiber, 6.5g sugar) and 9.9g Protein Per Serving (12 Servings)
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I made this last night and let it sit in the fridge to allow the flavors to blend overnight....