Zesty Lemon and Baby Shrimp Salad
Fresh dill and lemon zest add zing to this shrimp salad, which makes an easy lunch or dinner sandwich.
Preparation
10 min
Total
10 min
4
Servings
MADE WITH
Bon Matin® No Sugar, No Fat Added Multigrain Bread
Ingredients
- 4 slices Bon Matin™ No Fat, No Sugar Added Multigrain Bread
- 1 lb (500 g) cooked baby shrimp, thawed and patted dry
- 1/3 cup (75 mL) mayonnaise
- 1 stalk celery, finely diced
- 1 tbsp (15 mL) fresh dill
- 1 tbsp (15 mL) Dijon mustard
- 1 tsp (5 mL) finely grated lemon zest
- 1/4 tsp (1 mL) each salt and pepper
- 1 cup (250 mL) arugula (loosely packed)
- 1 tomato, sliced
Preparation
- Mix together shrimp, mayonnaise, celery, dill, mustard, lemon zest, salt and pepper.
- Layer arugula and tomato slices over 2 slices of bread; arrange shrimp salad over top.
- Cap with remaining bread.
