Elaine Walker, Salads

Stuffed Tomato Salad

Tomatoes can be stuffed with either shrimp salad or curried tofu salad. The shrimp salad will fill 4 large ripe tomatoes, so buy 8 if making both salads.

Filling for Shrimp Stuffing
1 pound peeled cooked shrimp, (21-25 per pound; thawed if frozen), tails removed, chopped
1 stalk celery, finely diced
1/4 cup minced fresh basil
10 Kalamata olives, pitted and finely chopped
1 medium shallot, minced
2 tablespoons reduced-fat mayonnaise
1 tablespoon white-wine vinegar
Pinch of freshly ground pepper

Combine shrimp, celery, basil, olives, shallot, mayonnaise, vinegar and pepper in a medium bowl. Stir to combine.

Filling for Curried Tofu Stuffing
3 tablespoons low-fat plain yogurt
2 tablespoons reduced-fat mayonnaise
1 to 2 tablespoons prepared mango chutney (makes recipe sweet)
2 teaspoons hot curry powder, preferably Madras
1/4 teaspoon salt
Freshly ground pepper, to taste
1 14-ounce package extra-firm water-packed tofu, drained, rinsed and finely crumbled
2 stalks celery, diced
1 cup red grapes, sliced in half
1/2 cup sliced scallions
1/4 cup chopped walnuts

Whisk yogurt, mayonnaise, chutney, curry powder, salt and pepper in a large bowl. Stir in tofu, celery, grapes, scallions and walnuts.

Stuffing the Tomatoes
Carefully hollow out the inside of each tomato using a melon baller or small spoon; reserve the scooped tomato for another use. To serve, fill each tomato with a generous 1/2 cup of the shrimp or tofu salad.