Several months ago I felt that I needed to be eating more of a Mediterranean Diet. Well, when I had my yearly checkup I found out that I was heading towards diabetes. Thank you 2020. My doctor told me that the Mediterranean Diet would be perfect for me. Four months later, my blood work came back all within the normal ranges!!!
This recipe is a great one to add to your repertoire. I found it in a Better Homes & Gardens magazine full of Mediterranean Diet recipes. You’re gonna love it!
Shrimp Salad with Creamy Dill DressingCourse: SaladsCuisine: Mediterranean
12 shrimp (frozen, peeled and deveined, thawed
3 Tbs lemon juice
1 Tbs chopped fresh dill
1 Tbs avocado oil
1/4 tsp salt
1/8 tsp black pepper
1 cup plain greek yogurt
1/3 cup chopped fresh dill
2 heads bibb lettuce
1/2 english cucumber, halved lengthwise and thinly sliced
1 1/4 cup thinly sliced radishes
1 cup grape tomatoes, sliced in half
1 avocado, halved, seeded, peeled & thinly sliced
- In a medium bowl toss together shrimp, 1 Tbs lemon juice, 1 Tbs Dill and Oil. Sprinkle with 1/8 tsp each alt and pepper. Cover and marinate in refrigerator for 30 minutes.
- For dressing, in a small food processor or blender, combine remaining 2 Tbs lemon juice, the yogurt, 1/3 cup dill and 1/2 tsp salt. Blend until smooth.
- Place lettuce in a large bowl. Drizzle with half the dressing; toss to coat. Transfer lettuce to a platter. Drizzle with remaining dressing; toss to coat. Top lettuce with shrimp, cucumber, radishes, tomatoes and avocado. Drizzle with remaining dressing and top with additional dill.
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