Shrimp and Tuna Salad with Banana and Yogurt



1 pound shrimp, peeled, deveined and cooked
2 bananas, sliced into 1⁄4-inch pieces
2 tablespoons lemon juice
1 8-ounce can of tuna in water
2 ounces sliced almonds
4 ounces golden raisins, steamed for 2 minutes

For the yogurt dressing:
1 cup plain yogurt
1 tablespoon heavy cream (or sour cream)
Dash of paprika
1 tablespoon freshly chopped dill
Freshly ground pepper

Yield: 4 servings


In a salad bowl, combine the shrimp and the banana slices with the lemon juice. Add the tuna, almonds and raisins to the bowl. For the yogurt dressing: Combine the yogurt and heavy cream, mixing well. Add the paprika and dill, and season with pepper. Add the yogurt dressing to the salad bowl and toss gently. Serve chilled.