Name: Fresh Shrimp and Carrot Ribbon Salad with Zesty Lemon-Dill Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Shrimp, cooked; 1 large Carrot (ribboned); 2 cups Mixed Salad Greens; 1/2 cup Nonfat Greek Yogurt; 2 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; 1 tbsp Fresh Dill, chopped; 10 Sliced Almonds

Fresh Shrimp and Carrot Ribbon Salad with Zesty Lemon-Dill Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Fresh Shrimp and Carrot Ribbon Salad with Zesty Lemon-Dill Dressing

A light and refreshing salad featuring succulent shrimp, delicate carrot ribbons, and crisp mixed greens tossed in a tangy lemon-dill dressing enriched with creamy nonfat Greek yogurt and a sprinkle of crunchy sliced almonds.

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NUTRITION

Protein

46.3g

Fat

14g

Carbs

22g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp, cooked

1 large Carrot (ribboned)

2 cups Mixed Salad Greens

1/2 cup Nonfat Greek Yogurt

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Dill, chopped

10 Sliced Almonds

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Prepare the shrimp by ensuring they are peeled, deveined, and cooked. If not pre-cooked, quickly sauté them with a dash of salt and pepper until pink and opaque.
2
Use a vegetable peeler or mandoline to create long ribbons from the carrot.
3
In a large bowl, combine the mixed salad greens and carrot ribbons.
4
In a small bowl, whisk together the nonfat Greek yogurt, extra virgin olive oil, fresh lemon juice, and chopped dill to form a creamy, zesty dressing.
5
Add the cooked shrimp to the salad and gently toss with the dressing until evenly coated.
6
Sprinkle the sliced almonds on top for an added crunch and serve immediately.