You can also serve this on an endive boat or a red bell pepper for lunch, or

half of the recipe can be used as a snack.

1/2 cup cherry tomatoes, diced

1/4 cup finely chopped celery

1 tablespoon finely chopped red onion

2 tablespoons safflower mayonnaise or hummus

1 teaspoon lime juice

1/2 teaspoon cilantro or parsley

4 to 5 ounces cooked shrimp

2 to 4 cups fresh spinach or mixed greens

In a small mixing bowl, combine the tomatoes, celery, and onion. Stir in

the mayonnaise, lime juice, and cilantro. Fold in the shrimp.

Serve over spinach or mixed greens.