Shrimp Salad Sandwich

This sandwich was so dang good.  You can simply taste it from reading the ingredients list.  On warm, hot days or days where you want something satisfying and light, you will enjoy this sandwich. 



Clean Eating Shrimp Salad Sandwich

INGREDIENTS:

• 12 oz frozen cooked shrimp (peeled, deveined and tails removed), defrosted, drained and roughly chopped (I prefer the uncooked shrimp)
• 1 stalk celery, finely chopped
• 1/4 cup nonfat plain Greek yogurt 
• 2 tbsp chopped fresh dill (dried dill works too. Only use about a teaspoon)
• 1 tbsp Dijon mustard
• Dash hot sauce (optional) 
• Sea salt and fresh ground black pepper, to taste

For the sandwich:

• 2 vine-ripened tomatoes, sliced 1/4-inch thick
• 2 lightly packed cups arugula or baby spinach 
• 4 whole-grain Kaiser-style rolls or whole-grain buns, split and toasted

INSTRUCTIONS:
In a large bowl, combine shrimp, celery, yogurt, dill and Dijon. Season with hot sauce, if desired, and salt and pepper. Divide shrimp mixture, tomatoes and arugula between rolls.

Nutrients per Shrimp Salad Sandwich (1/2 cup shrimp salad and 1 roll): Calories: 179, Total Fat: 2 g, Sat. Fat: 0.5 g, Carbs: 18 g, Fiber: 2 g, Sugars: 4 g, Protein: 21 g, Sodium: 370 mg, Cholesterol: 129 mg