Shrimpsummersaladincantaloupebowls Recipes

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SHRIMP SUMMER SALAD IN CANTALOUPE BOWLS



Shrimp Summer Salad in Cantaloupe Bowls image

This is a very refreshing, sweet, no cook, healthy, lite, lemony, low fat summer meal. You can use store bought frozen cooked shrimp, But leftover grilled shrimp is just great in this salad. You don't need to salt because the capers, and feta are salty and lemon is a substitute for salt. But if you are a lover of salt taste first.

Provided by Rita1652

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 17

2 cantaloupes, halved seeded
1/2 cup red pepper, diced
2 scallions, sliced
1/2 tablespoon capers, rinsed
3 cups peeled cooked shrimp, sliced in half
4 ounces feta cheese, crumbled
1/2 tablespoon minced garlic
1/2 teaspoon sugar
1 teaspoon minced fresh oregano
1 teaspoon minced fresh cilantro or 1 teaspoon fresh parsley
1/2 cup low-fat plain yogurt, drained overnight in the refrigerator liquid discarded
1 teaspoon Dijon mustard
1 lemon, juice and zest of
black pepper
sliced scallion
capers
fresh herb

Steps:

  • Scoop the meat out from the cantaloupes and rough chop leaving a 1/4 inch so to keep the shell for the dish.
  • Place the meat of the cantaloupe in a bowl with rest of salad ingredients.
  • Mix all the dressing ingredients together in a blender.
  • Toss the dressing into the salad. Chill for one hour to let the flavors meld together.
  • Scoop 1/4 of the salad into each of the cantaloupe bowls.
  • Top with garnishes.

Nutrition Facts : Calories 220.7, Fat 7.4, SaturatedFat 4.9, Cholesterol 28, Sodium 445.1, Carbohydrate 33.6, Fiber 3.4, Sugar 30.6, Protein 8.5

SCANDINAVIAN SHRIMP SALAD WITH DILL AND CORNICHONS



Scandinavian Shrimp Salad with Dill and Cornichons image

Provided by Bon Appétit Test Kitchen

Categories     Salad     Citrus     Low Cal     Mayonnaise     Shrimp     Cucumber     Summer     Dill     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1/3 cup mayonnaise
1/4 cup chopped fresh dill
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 pound cooked peeled medium-size shrimp
1 cup thinly sliced halved English hothouse cucumber
1/3 cup sliced cornichons (gherkins)
8 butter lettuce leaves

Steps:

  • Whisk mayonnaise, chopped dill, Dijon mustard, and lemon juice in medium bowl. Add shrimp, cucumber, and cornichons and toss to coat. Season generously with salt and pepper.
  • Nestle 2 lettuce leaves on each of 4 plates. Mound shrimp salad in leaves, dividing equally, and serve.

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