Shrimp Salad Sandwich with Cucumber & Dill

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3–4 Prep 10 min No cook Serves 1

PSA: Keep the bread and salad separate until you are ready to eat so the bun won’t get soggy. Feeling fancy? Replace the shrimp with chopped lobster.

2 oz coarsely chopped cooked shrimp 3 tbsp chopped cucumber 2 tsp reduced-calorie mayonnaise 2 tsp chopped fresh dill 2 tsp chopped red onion ¼ tsp fresh lemon juice

Pinch of salt

Pinch of black pepper

Pinch of celery seeds 1 reduced-calorie hot dog bun, toasted In a small bowl, combine the shrimp, cucumbers, mayonnaise, dill, onion, and lemon juice. Season with the salt, pepper, and celery seeds; spoon into the bun.

Per serving (1 serving): 182 Cal, 4 g Total Fat, 1 g Sat Fat, 602 mg Sod, 21 g Total Carb, 3 g Sugar, 3 g Fib, 18 g Prot.

TEST KITCHEN TIP

Turn this dish into a meal fit for company by doubling it and serving it in Bibb lettuce cups, accompanied by glasses of crisp white wine.