Fill a small saucepan three-fourths full with water. Add the lemon wedge and dill stems. Bring to a boil. Cover, reduce the heat to low, and simmer to blend flavors while cooking the vegetables.
In a steamer over boiling water, steam the potatoes until just tender, about 15 minutes. Transfer the potatoes to a colander, drain briefly, and then transfer to a large bowl. Using a rubber spatula, gently mix in 1 tablespoon of the lemon juice. Add the green beans to the steamer and steam until just tender-crisp, about 6 minutes. Transfer the beans to a colander, drain briefly, and then add to the potatoes. In a small bowl, combine the mustard and remaining 1 tablespoon lemon juice. Gradually whisk in the oil. Add the potatoes and green beans. Add the lemon and dill, and mix gently to combine.
Raise the heat to high and bring the simmering seasoned water to a boil. Add 1 tablespoon salt and the shrimp. Return the water to a boil. Reduce the heat and simmer until the shrimp are just cooked through, about 2 minutes. Drain well.
Cut the shrimp into 3/4 inch pieces and add to the salad. Toss to combine. Season the salad to taste with salt and pepper. Serve right away.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (554g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 212 (39%)|
|Amt Per Serving||% DV|
|Total Fat 23.6g||31 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 15.2g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 258.5mg||80 %|
|Sodium 273.3mg||9 %|
|Potassium 1421mg||37 %|
|Total Carbohydrate 45.4g||13 %|
|Dietary Fiber 9.6g||39 %|
|Sugars, other 35.8g|
|Protein 41.2g||59 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 549
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