Marinated Shrimp Salad with Creamy Dill Dressing

I made this salad without the shrimp as a side for our grilled chicken the other night - I'm not a dill fan normally and I'm not sure why I decided to even make this salad, but I'm so glad I did...it's delicious! Fresh, crunchy, a little tangy, flavorful and colorful - and the dill totally works without being obnoxiously overpowering. It's a winner. Totally stands alone as a side salad, add shrimp or other protein for a complete salad. 

Ingredients ~

for shrimp:

• 12 oz. frozen peeled and deveined cooked tiny shrimp, thawed
• 3 T. lemon juice, divided (that means you don't use it all at once)
• 1 T. chopped fresh dill
• 1 T. olive oil
• salt and pepper

for dressing:

• 1/2 cup plain fat-free Greek yogurt
• 1/3 cup chopped fresh dill
• 1/2 teaspoon salt

for salad:

• 2 heads butterhead, boston, or bibb lettuce, separated into leaves
• 1/2 English cucumber, halved lengthwise and very thinly sliced (1 1/4 cups)
• 1 1/4 cups thinly sliced radishes
• 1 cup yellow grape tomatoes, halved
• 1 avocado, thinly sliced

Directions ~

For shrimp: in a medium bowl toss together shrimp, 1 T. lemon juice, 1 T. dill, and oil. Sprinkle lightly with salt and pepper. Cover and marinate in refrigerator 30 minutes.

For dressing: in a small food processor or blender combine 2 T. lemon juice, yogurt, 1/3 cup dill, 1/2 teaspoon salt. Cover and process or blend until smooth.

Place lettuce in a large bowl. Drizzle with half of the dressing, toss to coat. Divide lettuce among plates. In same bowl, combine cucumber, radishes, and tomatoes. Drizzle with remaining dressing, toss to coat. Top lettuce with cucumber mixture, shrimp, and avocado.

Per serving: 206 calories, 10 g. fat

original source of recipe found here