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Cucumber and Shrimp Salad

1 Serving, Counts as: 4 Life Protein, 3 Life Carbs 

1/4 cup vinegar
1/2 packet Splenda
1 tsp low sodium soy sauce
1/4 tsp salt
cooked shrimp
1/4 medium cucumber, thinly sliced
1 cup lettuce or salad greens town into bite-size pieces 
1/2 Tbsp sesame seeds. 

1. Mix vinegar, Splenda, soy sauce and no salt in a medium bowl. 
2. Add shrimp and cucumbers; toss. Cover and refrigerate at least 1 hour. 
3. Line salad plate with lettuce or salad greens. 
4. Remove shrimp with slotted spoon; place on top of salad greens. 
5. Sprinkle with sesame seeds. 

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