Very light, flavorful and refreshing
12-16 oz. peeled and deveined medium shrimp, cooked (see note)
1 Tbls. lemon juice
1 Tbls. olive oil
1 Tbls. chopped fresh dill
1 clove garlic, minced
salt and freshly ground black pepper
2 heads Boston or Bibb lettuce, separated into leaves
½ of a medium English cucumber, halved lengthwise and very thinly sliced (1 1/4 cups)
¾ c. thinly sliced radishes
1 c. yellow grape tomatoes, halved
1 avocado, halved, seeded, peeled, and thinly sliced
2 Tbls. lemon juice
1/2 c. plain fat-free Greek yogurt
1/3 c. chopped fresh dill
½ t. salt
In a medium bowl toss together shrimp, 1 tablespoon lemon juice, 1 tablespoon dill, minced garlic and oil. Sprinkle lightly with salt and pepper. Cover and marinate in refrigerator 30 minutes.
Dressing: In a small bowl, blend 2 Tbsp. lemon juice, yogurt, 1/3 cup dill and 1/2 tsp. salt. Mix with a wire whisk until smooth.
Place lettuce in a large bowl. Drizzle with half of the dressing; toss to coat. Divide lettuce among 4 plates.
In same bowl combine cucumber, radishes and tomatoes. Drizzle with remaining dressing; toss to coat. Top lettuce with cucumber mixture, shrimp, and avocado.
Serves 4