NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

0.5 cup shelled edamame

2 cup arugula

0.5 cup cucumber

2 medium radishes

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dijon mustard

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a medium pot of water to a boil and cook the shrimp for 2 to 3 minutes until pink and opaque, then immediately transfer to an ice bath to chill.

• 2

  Steam or boil the shelled edamame for 3 to 4 minutes until tender, then drain and set aside to cool.

• 3

  In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, chopped fresh dill, sea salt, and black pepper until emulsified.

• 4

  In a large mixing bowl, combine the arugula, sliced cucumbers, and thinly sliced radishes.

• 5

  Add the chilled shrimp and cooled edamame to the salad base.

• 6

  Drizzle the lemon-herb vinaigrette over the salad and toss gently to ensure all ingredients are evenly coated before serving.