Thu, May 24 2012
Creamy Lemond-Dill Shrimp and White Bean Salad
A light and refreshing summer salad.
Ingredients
3 Tbs. reduced-fat mayonnaise
2 Tbs. plain fat-free yogurt
1 Tbs. fresh lemon juice, divided
1 1/2 tsp. chopped fresh dill
1/4 tsp. salt, divided
1/4 tsp. freshly ground black pepper
3/4 C. chopped fennel bulb
1/3 C. julienne-cut carrot
1/4 C. thinly vertically sliced red onion
1 1/4 lb. cooked peeled and deveined large shrimp
1 15.5 oz. can Great Northern beans, rinsed and drained
1 tsp. extra virgin olive oil
4 oz. trimmed watercress (about 1 bunch)
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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 fennel and next 4 ingredients (through beans) toss well to combine. 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.
Tip: For a flavor variation, try arugula and basil in place of watercress and dill. You can also substitute chopped rotisserie chicken for shrimp.
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