Bean Salad with Shrimp and Curry Yogurt recipes

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16 Ingredients

1/4 cup finely chopped shallots
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 cup plain 2% reduced-fat Greek yogurt
1 teaspoon Madras curry powder
1 1/2 teaspoons honey
1/2 teaspoon fresh lime juice
9 ounces green beans, trimmed
1 tablespoon extra-virgin olive oil
1 pound large shrimp, peeled and deveined
1 tablespoon chopped fresh thyme

Preparation Instructions on My Recipes

Nutrition

244

12% daily value

servings

low-carb, gluten-free

Fat 

21%

14
                 
Saturated

15%

3
                 
Trans

-

0
                 
Monounsaturated

-

8
                 
Polyunsaturated

-

2
                 
Carbs 

4%

12
                 
Carbs (net)

-

9
                 
Fiber

11%

3
                 
Sugars

-

6
                 
Sugars, added

-

2
                 
Protein

40%

20
                 
Cholesterol

49%

148
                 
Sodium

28%

679
                 
Calcium

13%

132
                 
Magnesium

12%

51
                 
Potassium

7%

341
                 
Iron

10%

2
                 
Zinc

13%

1
                 
Phosphorus

45%

315
                 
Vitamin A

10%

93
                 
Vitamin C

15%

13
                 
Thiamin (B1)

7%

0
                 
Riboflavin (B2)

8%

0
                 
Niacin (B3)

16%

3
                 
Vitamin B6

25%

0
                 
Folate equivalent (total)

13%

50
                 
Folate (food)

-

50
                 
Folic acid

-

0
                 
Vitamin B12

52%

1
                 
Vitamin D

1%

0
                 
Vitamin E

22%

3
                 
Vitamin K

27%

32

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