Bean Salad with Shrimp and Curry Yogurt recipes

Bean Salad with Shrimp and Curry Yogurt recipes
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
Nutrition
244
12% daily value
4 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

13% 51

Potassium

10% 340

Iron

10% 2

Zinc

9% 1

Phosphorus

45% 315

Vitamin A

10% 93

Vitamin C

22% 13

Thiamin (B1)

6% 0

Riboflavin (B2)

6% 0

Niacin (B3)

13% 3

Vitamin B6

16% 0

Folate equivalent (total)

13% 50

Folate (food)

- 50

Folic acid

- 0

Vitamin B12

21% 1

Vitamin D

0% 0

Vitamin E

17% 3

Vitamin K

40% 32
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