This tasty salad is perfect for evenings when you're looking for a light meal that can be made quickly. It takes just about 10 minutes to make, or you can prep many of the ingredients in advance to help come together even faster.
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)
How to Make It
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.
I really loved this shrimp salad with just one exception - I wasn't big on the watercress. Next time I'll sub some mixed greens or even romaine instead. Served with freshly baked breadsticks. Nice, easy weeknight meal.
A quick and easy weeknight dinner. Since i used greek yogurt, I added extra lemon juice to thin the dressing. I also added grated lemon peel for extra impact. I did not have dill, so used basil which worked well. I substitued baby greens for the watercress since I had them on hand. Adding the lemon juice and olive oil to the greens really elevated the flavors and brought the dish together. The white beans added a creaminess, and were a surprisingly nice addition. I will make this dish again!
Very yummy! Even my 2 yr old daughter loved it! We had it over spring baby greens. I used dried dill to taste since I didn't have fresh! I think this would also be yummy as a shrimp version of a lobster roll. Use the shrimp & bean mixture in a good quality hot dog bun. Love the crunch of fennel and carrots! Will make again!
My family enjoyed this recipe on a hot summer evening. We used basil and arugula instead of dill and watercress. We picked out the beans and gave them to my 10 month old daughter as finger food. She gobbled them up and licked the dressing off her fingers!
Great dish!!! My husband who is a 'food critic' gave this five stars. We prefer to make our last meal of the day, light...so this was perfect. I substituted spinach only because I couldn't find really fresh watercress. I will make this again and will also try the arugula/basil suggestion to change it up. This would be great served for lunch or dinner...healthy, light and delicious!
Family really liked this, including my 4 year old. I don't love mayo, so I used 4 tbsp Greek yogurt and 1 tbsp mayo, and then thinned it a bit with water since the greek yogurt is so much thicker than regular yogurt. Grocery store didn't have the fennel or the watercress, so I substituted some really thinly bias cut heart celery and shredded some napa cabbage I had on hand in place of the cress. Worked great.
This was easy and tasty. I'm always looking for ways to use up fresh herbs I have purchased to make another recipe. In this case, the dill. Very easy on the daily calorie count as well. I will definitely make this again.
I thought this salad was good. And I will make it again for myself. However, I can only give it 3 stars as the rest of my family refused to eat it. I think next time I will use cucumbers instead of the fennel for a different flavor.
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