Nordic shrimp and yellow bean salad
Prep Time
Price Per Serving
Cooking Mode
½ lb lb yellow or green beans, trimmed and cut into pieces
¾ lb lb frozen Nordic shrimp, thawed and patted dry
4 Lebanese cucumbers, quartered and cut into slices
3 green onions, thinly sliced
90 mL (6 tbsp) tbsp mayonnaise
30 mL (2 tbsp) tbsp white wine vinegar
15 mL (1 tbsp) tbsp tarragon leaves, finely chopped
2 romaine lettuce hearts, torn
½ lb lb yellow or green beans, trimmed and cut into pieces
¾ lb lb frozen Nordic shrimp, thawed and patted dry
4 Lebanese cucumbers, quartered and cut into slices
3 green onions, thinly sliced
90 mL (6 tbsp) tbsp mayonnaise
30 mL (2 tbsp) tbsp white wine vinegar
15 mL (1 tbsp) tbsp tarragon leaves, finely chopped
2 romaine lettuce hearts, torn
Directions
1In a small pot of salted boiling water, cook the beans until al dente, about 3 minutes. Drain and rinse under cold running water. Drain well. Place in a large bowl.
2Add the shrimp, cucumbers, green onions, ¼ cup (60 ml) of the mayonnaise, the vinegar and tarragon to the bowl. Season with salt and pepper. Mix well. Set aside.
3In another bowl, combine the lettuce with the remaining mayonnaise. Season with salt and pepper.
4Divide the lettuce among four bowls. Top with the shrimp mixture.
5A quick and tasty recipe to serve as a light meal after the holiday season.
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