Photo: Stephanie Studer
Shrimp Salad with Potatoes and Green Beans
10 ingredients
Serves 2.
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Fresh dill, green onions, lemon, mustard and fruity extra-virgin olive oil are the vivid seasonings of this main course salad. When steaming the green beans, take care not to overcook them so they will retain their fresh green color.
Estimated Nutrition (whole recipe, rough)
479
Calories
32g
Protein
15g
Fat
59g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lemon wedge plus 2 Tbs. fresh lemon juice
- 4 green onions, white and light green portions finely chopped, trimmings reserved
- 3 Tbs. minced fresh dill, stems reserved
- 3/4 lb. boiling potatoes, cut into 1-inch pieces
- 3/4 lb. green beans, cut into 1 1/2-inch pieces
- 1 tsp. whole-grain Dijon mustard
- 3 Tbs. extra-virgin olive oil
- 1 Tbs. coarse kosher salt, plus more, to taste
- 3/4 lb. large shrimp, peeled and deveined
- Freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes