Asian Crab and Shrimp Salad

This is a 4 point per serving WW recipe.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1  teaspoon lime zest
• 1 1⁄2 tablespoons fresh lime juice
• 2  tablespoons low sodium soy sauce
• 2  medium shallots, finely sliced
• 12  ounces large shrimp, cooked
• 2  heads bok choy, small, torn into pieces
• 1⁄2 medium head lettuce, shredded
• 1  cup bean sprouts
• 1  medium  yellow pepper, finely sliced
• 1  medium  sweet red pepper, finely sliced
• 1  cup button mushroom, sliced
• 3  tablespoons fresh cilantro, roughly-chopped
• 6  ounces  canned crabmeat, drained
• 1⁄8 teaspoon table salt (to taste)
• 1⁄8 teaspoon black pepper, freshly ground (to taste)

Directions

1. In a large salad bowl, mix together lime zest, lime juice and soy sauce; add shallots. Pat shrimp dry with a paper towel; add to salad bowl. Stir gently and marinate for about 10 minutes.
2. Add remaining ingredients to salad bowl; toss together and serve.
3. Cook's tip: If you can't find bok choy, use a combination of crisp lettuce, such as Romaine or Iceberg, with some finely sliced white cabbage.