Marinated Shrimp Salad with Creamy Dill Dressing

Ingredients

• 12ounces frozen peeled and deveinedcooked tiny shrimp, thawed
• 3tablespoons lemon juice
• 1tablespoon chopped fresh dill
• 1tablespoon olive or avocado oil
• Salt and freshly ground black pepper
• 1/2cup plain fat-free Greek yogurt
• 1/3cup chopped fresh dill
• 1/2teaspoon salt
• 2heads butterhead (Boston or bibb) lettuce, separated into leaves
• 1/2of a medium English cucumber, halved lengthwise and very thinly sliced (1 1/4 cups)
• 1 1/4cups thinly sliced radishes
• 1cup yellow grape tomatoes, halved
• 1avocado, halved, seeded, peeled, and thinly sliced

• Directions

  1. In a medium bowl toss together shrimp, 1 Tbsp. of the lemon juice, the 1 Tbsp. dill, and oil. Sprinkle lightly with salt and pepper. Cover and marinate in refrigerator 30 minutes.
  2. For dressing, in a small food processor or blender combine remaining 2 Tbsp. lemon juice, yogurt, the 1/3 cup dill, and 1/2 tsp. salt. Cover and process or blend until smooth.
  3. Place lettuce in a large bowl. Drizzle with half of the dressing; toss to coat. Divide lettuce among plates. In same bowl combine cucumber, radishes, and tomatoes. Drizzle with remaining dressing; toss to coat. Top lettuce with cucumber mixture, shrimp, and avocado.

  4. Nutrition Facts (Marinated Shrimp Salad with Creamy Dill Dressing)

     • Per serving:
      
     • 206 kcal , 
     • 10 g fat 
     • (1 g sat. fat , 
     • 1 g polyunsaturated fat , 
     • 6 g monounsaturated fat ), 
     • 165 mg chol. , 
     • 513 mg sodium , 
     • 9 g carb. , 
     • 3 g fiber , 
     • 4 gsugar , 
     • 25 g pro.