Shrimp and Cucumber Lettuce Salad
A deliciously light and flavorful lunch or light dinner.
2 Tbsp. buttermilk
2 Tbsp. sour cream or plain yogurt
1 tsp. white wine vinegar
Salt and pepper
1-2 small heads tender lettuce, or several big handfuls of leafy greens
10-12 cooked shrimp
1 small cucumber, sliced in thin rounds or half-moons
2-3 radishes, thinly sliced
1 Tbsp. finely snipped basil
Whisk together the buttermilk, sour cream, and vinegar. Season with salt and pepper to your taste.
Combine the rest of the ingredients in a bowl and toss with the dressing.
Recipe created or adapted by Liz Talley, Urban Graze
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