- 1 English cucumber* (the smaller diameter the better)
- 1 tsp wasabi paste (in the Asian isle at Walmart)
- 1/4 cup light Miracle Whip
- 1/2 tsp soy sauce
- 1 avocado
- 12 -16 oz medium shrimp*, cooked, peeled, deveined, and thawed
- 1/2 bunch of cilantro leaves
* You can also use mini cucumbers and small shrimp to make truly bite-sized appetizers
1. In a small bowl, combine the Miracle Whip, soy sauce, and wasabi. For those who want the wasabi mayo to be a little more spicy than sweet (like I did), add a pea size of wasabi until you reach the desired taste. If you’d like it to be less spicy, add a tsp of Miracle Whip or a dash of lime juice.
2. Cut the avocado in half and remove the pit. Remove the skin and slice into thin 1/4 inch thick slices. Cut each slice into thirds. Lightly sprinkle the avocado with lime to stop it from browning.
3. Slice the cumber into thin 1/4 inch thick slices. I like to leave the peel on, but I know some people really hate cucumber peel. So that’s up to you.
4. To assemble to bites, place the cucumber slices down first, spread 1/2 tsp of wasabi mayo, place a slice of avocado and a cilantro leave, then top it off with a piece of shrimp.
Based off of the recipe found on WeightWatchers