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Mexican Shrimp Salad

1 pound cooked shrimp
2 cups small broccoli florets
1 cup baby carrots, cut in 1/2" chunks
1 pickled jalapeno pepper, seeded and minced
3 cups romaine lettuce, torn in 1" pieces
1 cup cherry tomatoes (halved if large)
1 cup frozen corn
1/4 cup lime juice
1/4 cup chopped cilantro
1/2 cup plain non-fat yogurt
freshly ground black pepper to taste

Combine all ingredients and chill.

4-6 servings

June 8th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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