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HCG Diet (P2/3) Confetti Salad


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Rate this recipe 4.2/5 (10 Votes)
HCG Diet (P2/3) Confetti Salad 1 Picture


  • Celery, thinly sliced on diagonal (16cal/100g)
  • 100 g cooked shrimp
  • 1 crisp apple ( ambrosia, fuji, honeycrisp or granny)
  • 3 T rice vinegar
  • 2 T sweetness
  • 2 T Braggs liquid aminos
  • 1 clove garlic, crushed
  • 1/2 t ground fresh ginger
  • 1/4 t cayenne pepper
  • 1 t lemon juice
  • 1/2 t onion powder
  • 1 t Parsley Flakes or Fresh Italian Flat leaf parsley
  • Gallon size plastic zipper storage bag


Servings 1
Preparation time 15mins


Step 1

Put a cup of water and 1t of salt in a sauce pan to boil. Shell your raw shrimp and measure 100g. When water is boiling violently, dump in shrimp and cook for one minute. Use a slotted spoon to remove the shrimp from the boiling water to a bowl of cold water. Set aside.

Trim your celery and slice across at an angle to produce elongated half moons. Put into zipper bag.

Cut cooled shrimp into small blueberry sized bites, and add to celery in zipper bag.

Fill a bow with water and a splash of lemon juice. Wash and core your apple. Slice your unpeeled apple into bite size pieces. place cut bits into lemon water as you finish the rest of the apple. When finished Drain the apple pieces well and add to zipper bag.

Directly into the bag, add the vinegar, sweetener, soy sauce, garlic, ginger, cayenne, onion pwdr, and parlsey. Seal and toss vigorously to coat all pieces.

Let marinate for five to ten minutes and serve, or chill to serve later.


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