Weight Loss Surgery Recipe: Avocado Shrimp Salad

This simple salad uses leftover Buffalo Shrimp. I almost always prepare more grilled seafood or chicken than we need for our evening meal so I have some protein for a lunch salad at my desk the following day.

WLS ½ serving, 4 ounces: Calories 191, fat 9 gr, carbs 3 gr, protein 23 gr Serves 2

• Grilled Buffalo Shrimp, or ½ pound cooked shrimp
• Two cups finely shredded romaine lettuce ( I use the tender hearts)
• 1 ripe avocado cut into cubes
• Freshly grated Parmesan cheese
• 2 tablespoons light mayonnaise
• 2 tablespoons Newman’s Own Caesar dressing

Pile romaine lettuce in a salad bowl. Arrange avocado and Buffalo Shrimp on top of the lettuce. Sprinkle with Parmesan. Blend mayonnaise and salad dressing; pour over salad and toss to coat.

Before & After is a journal of Susan's own inspirational story, where she shares her ups and downs, her tips and techniques, but mostly it's a book about hope for anyone who has a serious weight problem.

Copyright © 2006 by Susan Maria Leach. Reprinted with Permission. All rights reserved.