1/2 cup mayonnaise 3 oz silken tofu (1/4 block) 1/4 cup unsweetened Silk 2 tsp Dijon mustard 1 tbsp white wine vinegar 1/2 tsp salt 1/2 tsp fresh ground black pepper 3 tbsp fresh dill 2 lbs medium shrimp, cooked, deveined and chilled 1/2 cup red onion, finely minced 1 cup celery, finely minced 2 heads butter lettuce lemon slices, for garnish
Prepare dressing. Using a mini food processor or blender, combine mayonnaise, tofu, Silk, mustard, vinegar, salt, pepper and dill. Blend until smooth. Add an additional 1-2 tablespoons of Silk to thin dressing, if desired. In a large bowl gently combine chilled shrimp, dressing, onions, and celery. Taste and adjust seasonings.
To serve: Arrange lettuce leaves on a large platter and fill each leaf with 1/3 cup shrimp salad mixture. Garnish with extra dill, a grind of fresh black pepper and arrange lemon slices on the side.
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