Lemon Shrimp and White Bean Salad

Hands-On Time: 10mTotal Time: 10m Serves 2

Directions

Between 2 lunch containers, divide 1 15.5-ounce cancannellini beans (rinsed), 12 cooked peeled and deveined medium shrimp, ½ English cucumber (cut into half-moons), and 2 tablespoons chopped fresh dill.
In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon black pepper; divide between 2 small containers.
Refrigerate the salad and the dressing up to one day in advance; toss together just before serving.

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Nutritional Information

• Per Serving
• Calories 265

• Fat  15g
• Sat Fat  2g
• Cholesterol  46mg
• Sodium  699mg
• Protein  12g
• Carbohydrate  22g
• Fiber  5g

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Fennel & Tangerine Salad from Whole Foods

Serves 4 to 6

For the most aromatic results, chop the fragrant, dark green fronds attached to the fennel bulb and toss them in the salad along with the other ingredients.

Ingredients

4 tangerines, peeled and chopped, seeds removed
1 bulb fennel, halved and thinly sliced
1 shallot, finely chopped
1 to 2 tablespoons sherry vinegar or apple cider vinegar
1 tablespoon extra virgin olive oil
Salt and pepper to taste

Method

Put all ingredients into a large bowl, toss together gently and serve.

Nutrition

Per serving (about 5oz/142g-wt.): 90 calories (30 from fat), 3g total fat, 0g saturated fat, 0mg cholesterol, 260mg sodium, 16g total carbohydrate (3g dietary fiber, 8g sugar), 2g protein

Tags: Raw, Gluten Free, Vegetarian, Vegan, Dairy Free, Wheat Free

Whole Foods