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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