Shrimp and White Bean Salad with Creamy Lemon-Dill Dressing

Lee Harrelson
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This tasty salad is perfect for evenings when you're looking for a light meal that can be made quickly. It takes just over 30 minutes to make from scratch, or you can prep many of the ingredients in advance.
Yield: 4 servings
Ingredients
- 3 tablespoons reduced-fat mayonnaise
- 2 tablespoons plain fat-free yogurt
- 1 tablespoon fresh lemon juice, divided
- 1 1/2 teaspoons chopped fresh dill
- 1/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup chopped fennel bulb
- 1/3 cup julienne-cut carrot
- 1/4 cup thinly vertically sliced red onion
- 1 1/4 pounds cooked peeled and deveined large shrimp
- 1 (15.5-ounce) can Great Northern beans, rinsed and drained
- 1 teaspoon extravirgin olive oil
- 4 ounces trimmed watercress (about 1 bunch)
Preparation
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.
Nutritional Information
- Calories:
- 252 (16% from fat)
- Fat:
- 4.5g (sat 1g,mono 1.4g,poly 1.7g)
- Protein:
- 35.3g
- Carbohydrate:
- 16.8g
- Fiber:
- 3.9g
- Cholesterol:
- 277mg
- Iron:
- 5.7mg
- Sodium:
- 761mg
- Calcium:
- 144mg




