Salad with Shrimp, White Beans, Feta and Avocado

Yay, a made-up salad I actually liked a lot. We’re returning to the land of both healthy and low-carb dinners now that we’re trying to shed holiday weight, and here’s the first entry. Took some of my inspiration from Greek flavors (the dill, lemon, feta) and some from a salad I used to order at Chop’t (jalapeno, cucumber, etc.).

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4-6 cups lettuce (I used a mix of romaine and iceberg)

4 oz good feta

about 1 cup white beans

1/2 a red onion, minced

3 Persian cucumbers, sliced

1 jalapeno, minced

1 avocado, sliced

16 oz shrimp, defrosted

dill weed

Bicentennial seasoning (Penzey’s)

Greek seasoning (Penzey’s)

1 tbsp olive oil

For the dressing: Combine oil, vinegar, mustard, lemon and dill to taste. Add salt and pepper (I used about 1 tbsp dressing per bowl)

Heat oil in pan. Toss shrimp with Bicentennial and Greek seasoning, as well as a little salt. Cook until opaque.

Divide ingredients among four bowls and serve.

 

 

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