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Better skin diet

by Lynn Grieger, R.D., C.D.E.
continued from page 1
Lunch
Option 1
Small portion of tinned tuna (in water) mixed with 1 tablespoon low-fat mayonnaise, chopped tomatoes, celery, carrots and green peppers
Portion of dark-green leafy lettuce
1 slice dark rye bread spread with 2 teaspoons olive oil-based margarine
Small glass of skimmed milk

Option 2
Grilled and chilled shrimp salad with grapefruit vinaigrette (see recipe below)
Baby carrots
6 wholegrain crackers
1 small glass skimmed milk

Grilled and chilled shrimp salad with grapefruit vinaigrette
1 dozen peeled and de-veined shrimp
100ml fresh grapefruit juice
5tbspn extra virgin olive oil
50g daikon (Japanese white radish), julienned (cut in to matchstick type strips)
2 plum tomatoes, seeded and diced
1 dozen grapefruit segments
150g mangetout, julienned
half a carrot, julienned
6 tbsp lemon juice
Handful frisee lettuce
Handful watercress

Directions
1. Skewer shrimp and grill for approximately 3 minutes on each side. Remove and refrigerate.
2. Whisk oil into grapefruit juice and salt and pepper to taste.
3. Mix vegetables, greens and shrimp; add vinaigrette.
4. Toss ingredients together and plate with 3 shrimp per plate. Garnish with tomatoes and grapefruit.

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