Shrimp And White Bean Salad With Creamy Lemon-Dill Dressing

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3 tablespoons reduced-fat mayonnaise

2 tablespoons plain fat-free yogurt

1 tablespoon fresh lemon juice, divided

1 1/2 teaspoons chopped fresh dill

1/4 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper

3/4 cup chopped fennel bulb

1/3 cup julienne-cut carrot

1/4 cup thinly vertically sliced red onion

1 1/4 pounds cooked peeled and deveined large shrimp

1 (15.5-ounce) can Great Northern beans, rinsed and drained

1 teaspoon extravirgin olive oil

4 ounces trimmed watercress (about 1 bunch)

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