Help Meghan Run

Tonight’s dinner was a different spin on an old classic. Everyone’s heard of chicken salad, but instead I made shrimp salad and pumped it up a little bit nutritionally.

I started by grilling eight ounces of shrimp (four per person). Frozen shrimp is a wonderful staple to keep in your freezer! You can make it on a whim, and it only takes a couple minutes on the grill.

When the shrimp was done, I let it cool and cut it into small chunks. I mixed the shrimp with a little Greek yogurt (I use it in place of mayo, which I hate, and you only need a tablespoon or so), some diced apple (another monster Fuji), a couple baby carrots, and finely chopped red onion. I seasoned everything simply with a little salt and smoked paprika, and stuffed it into a whole wheat pita. The mix is lovely: from the sweetness of the apple, the chewy shrimp, the crunchy carrot, and the sharp red onion you get a sophisticated flavor that’s only enhanced by the light, smooth coating of Greek yogurt.

For a side I grilled some sliced zucchini and squash, plus a couple mushrooms. I love grilled veggies. Easy and so good.