2019-07-01_Shape

befood smart

Fennel, Radicchio,

and Arugula

Salad With Green

Peas and Shrimp

The vegetables in this salad
have been chosen for their
diverse yet complementary
tastes, textures, and colors.
But use any mixture of
sweet, bitter, crispy, and
creamy produce you enjoy.

By Allison Day

START TO FINISH:10 minutes

SALAD
1 cup fresh shelled or
frozen green peas
1 bulb fennel, cored,
shaved, or very
thinly sliced
1 head radicchio, cored
and shredded
2 carrots, shaved or grated
½ cup fresh herbs (like basil,
parsley, or mint)
4 cups baby arugula
1 cup shaved Parmesan
12 ounces shrimp
4 lemon wedges

LEMON CURRY DRESSING
½ cup lemon juice
½ cup unsweetened
plain yogurt
¼ cup extra-virgin olive oil
1 tablespoon mild curry
powder
½ teaspoon salt
¼ teaspoon minced garlic
Freshly ground black
pepper to taste

1. Place all salad ingredi-
   ents in a large bowl.


2. In a small bowl, whisk
   dressing ingredients until
   fully combined.


3. Drizzle dressing over
   salad, toss with your hands
   to combine, and squeeze
   lemon over the top.

Serves 4

POWER UP

WITH PROTEIN

For a nutrient boost,

add shrimp, chicken,

or hard-boiled eggs

to your salad. Good

plant-based proteins

include hummus, black

beans, and lentils.

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he key is to consider your salad base, Day

ays. For tender greens like butter lettuce

and romaine, opt for light cheeses like thinly

haved Parmesan. A good one: BelGioioso

xtra Aged American Grana, which has

a rich, nutty fl avor. For sturdier salads, try

rumbled feta or dollops of goat cheese.

Choose the

rigght cheese

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