April 10, 2013

Lemon-Dill Shrimp and Pasta Salad



Ingredients:
1 1/2 lb medium shrimp, steamed and peeled
12 oz tri-color penne, cooked
1 cubanelle pepper, diced
2 mini cucumbers, diced
1/3 cup diced red onion


for the dressing:
1/2 cup mayonnaise
1/3 cup chopped fresh dill
juice and zest of 1 large lemon
sea salt
freshly ground black pepper

Directions:
Toss together the salad ingredients in a large bowl. In a small bowl, whisk together the dressing ingredients. Drizzle over the salad and toss to coat. Refrigerate at least 30 minutes prior to serving.


My thoughts:
The weather has done a drastic turn around since the freak snowstorm in late March. It has been nearly 80 or even above this weekend which means it is officially hammock and picnic time! I've been shuffling my schedule so I have some free time in the afternoon to get out and enjoy the sunshine. This salad is perfect for just such a day. It is light yet filling and with the addition of the cucumbers, a fairly well balanced meal by itself. Just add some fruit to the side and you are good to go!




3 comments:

  1. This looks fresh and springy. Do you think it would work with yogurt instead of mayonnaise? I hate mayo but will eat things with yogurt.

    BTW...I just found your blog. A friend recommended your Salvadoran Enchiladas recipe. I made it last night and it was incredible! Even better, the masa patties freeze well. I thawed one in the toaster this morning for breakfast.

    ReplyDelete
    Replies
    1. I think yogurt would work just fine.

      I'm glad you liked the enchiladas! That's one of my favorites too. Very clever to freeze the tortillas!

      Delete
  2. Yum, I love dill!!!

    -Samantha @Blissfully Bossy

    ReplyDelete

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