Marinated Shrimp Salad With Dill Dressing
It’s summertime and you have little time yet want something delicious, light, and healthy. 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. An easy way to get more fish into your diet.
Modified recipe from BH&G June, 2022
Author: Michelle Hanson
Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.
Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: email@example.com. She will look forward to meeting you!
- In a medium bowl toss together shrimp, 1T of the lemon juice, 1T olive oil, and 1T dill. Season with salt and pepper lightly. Cover and refrigerate for 25 minutes.
- For the dressing, combine the remaining 2 T lemon juice, the yogurt, 1/3 cup dill, and 1/2 tsp. salt. Mix until smooth.
- On a large platter arrange lettuce, cucumber, radishes, tomatoes, and avocado. Add shrimp mixture; drizzle with remaining marinade. Sprinkle additional fresh dill over the top. Serve salad with dressing.
Nutrition Information Per Serving: 206 calories, 10g fat, (1g sat fat), 513 mg sodium, 9g carb, 3g fiber, 4g sugars, 25 g protein
For those that are sodium conscious, try using a salt substitute to lower the amount of sodium per serving.