Pair this easy salad with seasoned whole-wheat couscous or grilled bread brushed with olive oil. The flavors marry as the dish stands, so it's a particularly good choice for a picnic or party platter.
1/4 cup finely chopped shallots
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 cup plain 2% reduced-fat Greek yogurt
1 teaspoon Madras curry powder
1 1/2 teaspoons honey
1/2 teaspoon fresh lime juice
9 ounces green beans, trimmed
1 tablespoon extra-virgin olive oil
1 pound large shrimp, peeled and deveined
1 tablespoon chopped fresh thyme
How to Make It
Combine first 6 ingredients, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl, stirring with a whisk. Combine yogurt, curry, honey, and juice in a small bowl.
Cook beans in boiling water 3 minutes or until crisp-tender; drain. Add beans to shallot mixture; toss to coat.
Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shrimp, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and thyme to pan; sauté 3 minutes or until done. Add shrimp to green bean mixture; toss to coat. Serve with yogurt mixture.
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