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Pacific Rim Shrimp Salad

1 fresh pineapple
12 ounces shrimp, shelled, deveined and steamed, chilled
1 cup edamame, shelled
1 cup broccoli florets, steamed and chilled
1 Granny Smith apple, peeled and thinly sliced
1 cup cooked quinoa

Curry Dressing
1/2 cup low fat plain yogurt
1 tsp low sodium soy sauce
1 pinch red pepper flakes
1 tsp curry powder

In a medium bowl, stir together all ingredients until combined. Use for Pacific Rim Shrimp Salad.

back home

Lay a pineapple down on a cutting board and cut it into four sections. Leave skin on it. Hollow out some of the flesh, leaving some on the bottom, making a bowl.  Put the scooped out flesh into a large mixing bowl and set pineapple bowls aside.

Chop the chilled shrimp. Add the shrimp, edamame, broccoli, apple and quinoa to the pineapple. Toss to combine. Add the dressing and scoop into pineapple bowls to serve. Serves 4

Nutrition Info: Cals 243, Total Fat 4.2g, Sat Fat 0.8g, Chol 0mg, Sodium 205mg, Fiber 5g, Pro 20g