Ingredients:

3 Tbl reduced fat Mayo
3 Tbl plain fat-free yogurt
3 Tbl fresh lemon juice
1 ½ tsp chopped fresh dill
¼ tsp sea salt, divided
½ tsp freshly cracked lemon pepper
¾ cup julienne-cut jicama
1/3 cup julienne-cut carrot
¼ cup thinly sliced green onion
1 ½ lbs cooked bay shrimp
1- 15.5 oz can white beans, rinsed and drained
1 tsp extra virgin olive oil
1 bunch watercress, trimmed
Cooking Directions:

.1. Combine mayo, yogurt, 1 ½ Tbl lemon juice, dill, salt & pepper in a large mixing bowl. Whip thoroughly with a whisk.

.2. Add next five ingredients (jicama through beans) and toss gently to coat. Refrigerate.

.3. Combine oil, watercress, remaining juice & ¼ tsp salt in a separate bowl. Toss gently to coat.

.4. Divide watercress mixture evenly between 4 plates. Top w/ 1 ½ cups shrimp mixture. Serve with tomato wedges with spiced salt on the side.

Yield: 4 portions

Note: For variety, substitute arugula and basil in place of dill and watercress. Also, substitute grilled boneless, skinless chicken breast for shrimp.

Recipe courtesy of:

Morro Bay Wine Sellers