Shrimp & White Bean Salad w/ Creamy-Lemon Dill dressing

   

Shrimp & White Bean Salad w/ Creamy-Lemon Dill dressing

• 3 Tbl reduced fat Mayo
• 3 Tbl plain fat-free yogurt
• 3 Tbl fresh lemon juice
• 1 ½ tsp chopped fresh dill
• ¼ tsp sea salt, divided
• ½ tsp freshly cracked lemon pepper
• ¾ cup julienne-cut jicama
• 1/3 cup julienne-cut carrot
• ¼ cup thinly sliced green onion
• 1 ½ lbs cooked bay shrimp
• 1- 15.5 oz can white beans, rinsed and drained
• 1 tsp extra virgin olive oil
• 1 bunch watercress, trimmed

•1.      Combine mayo, yogurt, 1 ½ Tbl lemon juice, dill, salt & pepper in a large mixing bowl. Whip thoroughly with a whisk.

•2.      Add next five ingredients (jicama through beans) and toss gently to coat. Refrigerate.

•3.      Combine oil, watercress, remaining juice & ¼ tsp salt in a separate bowl. Toss gently to coat.

•4.      Divide watercress mixture evenly between 4 plates. Top w/ 1 ½ cups shrimp mixture. Serve with tomato wedges with spiced salt on the side.

Yield: 4 portions

Note: For variety, substitute arugula and basil in place of dill and watercress. Also, substitute grilled boneless, skinless chicken breast for shrimp.

Recipe courtesy of:

Morro Bay Wine Sellers