Since all of our recipes have the necessary protein and most of the carbs, all that’s needed to finish the meal is some fresh summer fruit, or fat-free, sugar-free ice cream or sorbet. Our first recipe is one to make when you have extra seafood from a previous night’s grilling. Use shrimp, scallops, lobster, or any firm fish such as salmon, tuna, or swordfish.
1 pound (480 g) cooked salmon fillets
8 ounces (240 g) small or medium shell pasta, cooked au dente and drained
2 vine ripe tomatoes, about 1 pound (480g) total, seeded and chopped
1 red bell pepper, seeded and chopped
1 shallot, minced
1 clove garlic, minced
1/2 pound (240 g) asparagus, tough ends removed, simmered until just crisp-cooked, refreshed in ice water, and cut into 1-inch (2.5 cm) sections
1/4 cup (14 g) fresh basil leaves, chopped
1/4 cup (14 g) fresh flat leaf parsley, chopped
1/3 (80 ml) cup fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon kosher salt (optional)
freshly ground pepper
Break the salmon into bite-sized chunks and place in a large serving bowl. Add the pasta, tomatoes, bell pepper, shallot, garlic, asparagus, basil and parsley.
Toss with lemon juice and olive oil. Season with salt (if using) and pepper. Serve either at room temperature or cold.
Per serving: 331 calories (24% calories from fat), 26 g protein, 9 g total fat (1.3 g saturated fat), 37 g carbohydrate, 3 g dietary fiber, 51 mg cholesterol, 77 mg sodium, 720 mg potassium
Hey, I’m Linda Andini! Thank you for your visit our site, I am very happy !! So many favorite diabetic foods around the table, especially when surrounded by people I love. And of course, everything gets better with a lot of delicious food recipes.