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  A perfect light & quick meal. As it heats up here again, it’s nice to have meals that don’t add extra heat in the house. This was quick to make and delicious. Add a side of fruit and you have a perfect meal! 



3/4 pound (340 grams) cooked, peeled and deveined small or medium shrimp

1 large (70 grams) carrot, peeled and shaved with vegetable peeler or grated

1 small (75 grams) yellow bell pepper, finely chopped

1/2 cup (120 grams) rinsed and drained no-salt-added canned black beans (certified gluten-free if necessary)

1/4 cup (5 grams) fresh cilantro leaves

1/2 teaspoon grated lime rind

1/4 cup (60 grams) fresh lime juice

1 tablespoon extra virgin olive oil

1/2 teaspoon ground cumin

1/4 teaspoon salt

12 to 24 large (180 to 360 grams) Boston or butter lettuce leaves, rinsed and patted dry*

Directions: Combine all ingredients except lettuce in a medium bowl. (Mixture may be chilled until ready to serve.) Spoon 1/3 cup shrimp salad into each lettuce leaf. Serve immediately.
* If lettuce leaves are small, stack two together before filling.

Nutrition Information-Serves: 4 | Serving Size: 3 filled lettuce wraps
Per serving: Calories: 130; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Cholesterol: 115mg; Sodium: 436mg; Carbohydrate: 10g; Dietary Fiber: 3g; Sugar: 3g; Protein: 15g
Nutrition Bonus: Potassium: 344mg; Iron: 4%; Vitamin A: 65%; Vitamin C: 28%; Calcium: 7%