When you use frozen cooked shrimp and a four-ingredient dressing, this platter comes together in as little time as it takes to cut up the veggies.

Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary

hands-on:
25 mins
marinate:
30 mins
total:
55 mins
Servings:
4
Yield:
10 cups salad + 2 cups shrimp
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl toss together shrimp, 1 Tbsp. of the lemon juice, the 1 Tbsp. dill, and 1 Tbsp. olive oil. Season with salt and ground black pepper. Cover; refrigerate 30 minutes.

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  • For dressing, in a small food processor or blender combine remaining 2 Tbsp. lemon juice, yogurt, 1/3 cup dill, and 1/2 tsp. salt. Process until smooth.

  • On a large platter arrange lettuce, cucumber, radishes, tomatoes, and avocado. Add shrimp mixture. Sprinkle additional fresh dill over top. Serve salad with dressing.

Nutrition Facts

206 calories; fat 10g; cholesterol 165mg; saturated fat 1g; carbohydrates 9g; mono fat 6g; poly fat 1g; insoluble fiber 3g; sugars 4g; protein 25g; vitamin a 3565IU; vitamin c 19.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1mg; vitamin b6 0.2mg; folate 96.4mcg; sodium 513mg; potassium 510mg; calcium 99mg; iron 4.1mg.
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