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

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Shrimp & White Bean Salad with Creamy-Lemon Dill dressing



 

 Ingredients:

  • 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- 15.5 oz can white beans, rinsed and drained
  • 1 tsp extra virgin olive oil
  • 1 bunch watercress, trimmed

Cooking Directions:

.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