Photo Credit: Jenna Butler
A great salad packed with flavor and different textures. This dish offers protein from edamame, shrimp, and yogurt.
INGREDIENTS
SERVES 1
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1 cup frozen shelled edamame
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6 large raw shrimp
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2 tbsp plain low-fat Greek yogurt
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15 shelled pistachios
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1 tsp red wine vinegar
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1 garlic clove
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1 dash salt and pepper
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1 celery stalk(s)
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1/2 cup canned artichoke hearts
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3 radishes
DIRECTIONS
1
Defrost edamame. Set aside.
2
Steam shrimp (peeled and deveined), in a covered saucepan over medium heat until shrimp are cooked throughout, about 8 minutes. Set aside.
3
Place the yogurt, pistachios, vinegar, and garlic in a small bowl. Season to taste with salt and black pepper.
4
Toss the edamame, shrimp, celery, artichoke hearts, and radishes with the dressing.