Pico de Gallo Shrimp Salad

Ingredients

• 1/2 pound cooked medium shrimp, peeled
• 1 cup tomato (about 1 medium), chopped
• 1/4 cup red onion, chopped
• 2 teaspoons minced jalapeno chile
• 2 tablespoons minced fresh cilantro
• 6 tablespoons fat-free sour cream
• 1/3 cup reduced-fat cream cheese
• 1 1/2 tablespoons fresh lime juice (about 2 small limes)
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground white pepper

Instructions

1. For the salad: Combine all of the salad ingredients in a large bowl and refrigerate while the dressing is prepared.
2. For the dressing: Combine all of the dressing ingredients in a small bowl and stir vigorously until smooth.
3. Gently stir the dressing into the shrimp mixture.
4. Refrigerate for 30 minutes before serving.

Notes

Variation for serving: Place lettuce cups on each plate. Scoop salad into cups. Garnish with sliced red and yellow tomatoes and avocado.