Jens Mortensen
Hands-On Time
10 Mins
Total Time
10 Mins
Serves 2

How to Make It

Step 1

Between 2 lunch containers, divide the beans, shrimp, cucumber, and dill.

Step 2

In a small bowl, whisk together the olive oil, lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon black pepper; divide between 2 small containers.

Step 3

Refrigerate the salad and the dressing up to one day in advance; toss together just before serving.

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