Sunday, March 14, 2010

Spring Shrimp Salad

Spring Shrimp SaladI promised you the killer salad recipe that my aunt made for me when we had our card making extravaganza. I'm always looking for good salad recipes. Desserts? They're easy to find, and anything with a slab of meat will please the man but I get the chills when I find a new salad.

This one makes enough for two main dish salads.

1 15 1/2 ounce can of cannellini beans
1 pound cooked, peeled and deveined shrimp
1/2 English cucumber, sliced and halved
2 tablespoons fresh dill, chopped
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a large bowl combine beans, shrimp and cucumber. Sprinkle with dill and toss. In a small bowl combine olive oil, lemon juice, salt and pepper and whisk well to combine. Pour over salad ingredients and toss to coat. Chill for an hour then serve immediately.

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glitzen said...

Sounds yummy! And a lovely pic as well. I need to make some new salads, and maybe soon I will be able to afford produce in ak again. lol.

Rebecca at Toothwhale said...

This looks absolutely divine -- definitely a case where the whole is more than the sum of the parts. Thanks for sharing it. I can see myself craving salads as winter turns to spring and then summer.

J at said...

Oh, another new background for your post? Gorgeous.

This recipe looks yummy. Perfect for summer even, when you don't want to heat up your kitchen.

Michelle said...

I look forward to trying this Michelle..Salads are great all year long.