Shrimp Salad with White Beans and Dill
Cassandra Eattock
ingredients
- 3 T reduced-fat mayonnaise
- 2 T plain fat-free yogurt
- 1 T fresh lemon juice, divided
- 1 1/2 t chopped fresh dill
- 1/4 t salt, divided
- 1/4 t freshly ground black pepper
- 1/3 C julienne-cut carrot
- 1/4 C thinly vertically sliced red onion
- 1 1/4 lbs cooked peeled and deveined large shrimp
- 1 (15.5-ounce) can Great Northern beans, rinsed and drained
- 1 t extravirgin olive oil
- 4 oz trimmed watercress (about 1 bunch)
directions
- 1
Combine reduced-fat mayonnaise, yogurt, 1 1/2 teaspoons lemon juice, dill, 1/8 teaspoon salt, and pepper in a large bowl, stirring well with a whisk. Add carrot and next 3 ingredients (through beans); toss well to combine.
- 2
Combine oil, watercress, remaining 1 1/2 teaspoons juice, and remaining 1/8 teaspoon salt in a large bowl; toss gently to coat. Divide watercress mixture evenly among 4 plates; top each serving with 1 1/2 cups shrimp mixture.
- 3
Tip: For a flavor variation, try arugula and basil in place of watercress and dill. You can also substitute chopped rotisserie chicken for shrimp.
notes
I could eat this everyday!
Source: Cassandra
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