Seafood Salad with Tarragon

This is a great recipe I got from Prevention's website.  If you have never checked them out this is a great resource for healthy meals.  This is a perfect dinner salad for a summer's meal.  I served it over romaine lettuce.

Dressing:

• 3 tablespoons mayonnaise
• 3 tablespoons sour cream
• 1/2 teaspoon grated lemon zest
• 2 tablespoons lemon juice 
• For the salad: 
• 1 1/4 pounds chilled cooked shrimp, tails removed
• 12 ounces dungeness or blue crabmeat
• 1 1/2 cups cooked shelled edamame or thawed frozen edamame
• 2 scallions, finely chopped
• 1 tablespoon chopped fresh tarragon
• 2 c. chopped romaine lettuce
• 1 c. fresh cherry tomatoes
• 1 c. chopped celery 
• 3 hard boiled  eggs, peeled and cut in 1/2
• paprika 

Directions

1. Whisk together the mayonnaise, sour cream, lemon zest, and lemon juice in a large bowl.
2. Put the chopped romaine lettuce on serving plates or in bowls.
3. Mix the salad ingredients into the dressing and spoon on top of the romaine. 
4. Garnish with eggs and a sprinkle of paprika.