Tangy Shrimp and White Bean Salad with Creamy Lemon Dill Dressing

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At some point in the past month I became sucked into a matrimony with citrus fruits. And basically all things bursting with flavor and herbed freshness. One evening in my search for a shrimp and white bean concoction, I came across this simple recipe by Cooking Light. This salad looked over the top delicious! But of course, I added some of my own flair and zing to the shrimp mixture itself.

Tangy Shrimp and White Bean Salad with Creamy Lemon Dill Dressing | Famished Fish, Finicky Shark

As leftovers, this was every bit as amazing as the first time.

Such a perfect lunch the very next day…(just store and reheat the shrimp mixture separately.)

Tangy Shrimp and White Bean Salad with Creamy Lemon Dill Dressing | Famished Fish, Finicky Shark

And this takes just about 20 minutes to throw together on a busy day.

And I bet you may just have some of most of these ingredients. Don’t like shrimp? Use chicken! Don’t want spinach? Use endive or extra romaine!

Tangy Shrimp and White Bean Salad with Creamy Lemon Dill Dressing

Ingredients:
5 Tb Best Foods Olive Oil Mayonnaise
4 Tb Daisy Light Sour Cream
Juice of half lemon
1 tsp dill weed
Pinch salt
Pinch pepper

1 lb peeled and deveined shrimp
1 15oz can white beans, drained and rinsed
1 Tb canola oil
3 gloves garlic
1 tsp thyme
1 tsp oregano
1 tsp salt
1/2 tsp pepper
Juice of half lemon

8 cups Spinach
1 cup carrots, julienned
12 leaves romaine lettuce
1 avocado, sliced
4 lemon wedges

All you do is throw a few things together, cook a little bit, stir a bit of this and squeeze a bit of that…and you have a flavorful, tangy, crisp fresh salad full of lean protein and Vitamin C.

Can’t beat that!

First mix the dressing ingredients together and set aside.

Tangy Shrimp and White Bean Salad with Creamy Lemon Dill Dressing | Famished Fish, Finicky Shark

Saute the garlic in the oil for a minute, then add the shrimp and seasonings. Add the beans and lemon juice and heat through until slightly thickened.

Tangy Shrimp and White Bean Salad with Creamy Lemon Dill Dressing | Famished Fish, Finicky Shark

Remove from heat and set aside.

Tangy Shrimp and White Bean Salad with Creamy Lemon Dill Dressing | Famished Fish, Finicky Shark

Plate the lettuce, spinach and carrots and avocado slices onto 4 serving plates. Drizzle with dressing and top with shrimp and white bean mixture. Garnish with a lemon wedge for squeezing, of course.

That’s all there is to it!

Tangy Shrimp and White Bean Salad with Creamy Lemon Dill Dressing | Famished Fish, Finicky Shark

Recipe derived from Cooking Light

Tangy Shrimp and White Bean Salad with Creamy Lemon Dill Dressing

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Number of servings: 4

Per Serving 694 calories

Fat 21 g

Carbs 87 g

Protein 46 g

4


Tangy Shrimp and White Bean Salad with Creamy Lemon Dill Dressing

Weight Watchers PointsPlus®:

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Dressing

  • 5 Tb Best Foods Olive Oil Mayonnaise
  • 4 Tb Daisy Light Sour Cream
  • Juice of half lemon
  • 1 tsp dill weed
  • Pinch salt
  • Pinch pepper
  • For the Shrimp and Bean Mixture

  • 1 lb peeled and deveined shrimp
  • 1 15oz can white beans, drained and rinsed
  • 1 Tb canola oil
  • 3 gloves garlic, minced
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 tsp pepper
  • Juice of half lemon
  • For the Salad

  • 8 cups Spinach
  • 1 cup carrots, julienned
  • 12 leaves romaine lettuce
  • 1 avocado, sliced
  • 4 lemon wedges

Instructions

  1. Combine the dressing ingredients and set aside.
  2. In a saucepan over medium heat, add the oil and garlic. Cook for one minute.
  3. Add the shrimp and seasonings and cook until shrimp is pink.
  4. Add the beans and lemon juice and heat through until slightly thickened and bubbly. Remove from heat and set aside.
  5. Divide salad ingredients among 4 plates.
  6. Drizzle with dressing and top with shrimp and bean mixture.
  7. Garnish with a lemon wedge for squeezing. Serve immediately.

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