Shrimp Salad with Lemon and Dill: FoodFit

Shrimp Salad with Lemon and Dill: Simply FoodFit—Shape Up for Summer

Shrimp Salad with Lemon and Dill

This recipe serves: 4

1 pound small or medium shrimp, steamed, peeled and deveined
1/2 cup finely diced celery
1/2 cup non-fat sour cream
juice and zest of 1 lemon
1 tablespoon chopped fresh dill
salt to taste
freshly ground black pepper
8 cups mixed baby greens
1 tablespoon extra virgin olive oil
1 pint cherry tomatoes

1. Chop the shrimp into small pieces and place them in a medium bowl along with the celery .
2. In a small bowl, combine the sour cream, lemon juice and zest, dill, salt and pepper. Pour this mixture over the shrimp and celery and stir to combine. Taste and adjust the salt and pepper.

3. In a large bowl, toss the lettuce with the olive oil and a pinch of salt.

4. Arrange the greens on chilled serving plates. Spoon the shrimp salad onto the middle of the greens and garnish with cherry tomatoes.

Serving Size: about 1 cup with greens

Number of Servings: 4
Per Serving
Calories 218 Carbohydrate 14 g
Fat 6 g Fiber 3 g
Protein 28 g Saturated Fat 1 g
Sodium 392 mg