Shrimp and Arugula Salad with White Beans

This is a refreshingly light salad for Spring or Summer months.

Shrimp and Arugula Salad with White Beans

Makes 4 servings

1 lb large shrimp, peeled and deveined
10 oz arugula
1 can cannellini beans, drained and rinsed (omit for paleo or whole 30 option)
1 pint cherry tomatoes
1/4 red onion, finely chopped

Juice of 1/2 lemon (about 1-1/2 tbsp)
Olive oil, salt and pepper


  1. Heat a drizzle of olive oil in a large sautee pan over medium high heat. Add shrimp and sautee for a few minutes until opaque.
  2. Whisk together 3 tbsp olive oil with lemon juice in a large bowl, adding salt and pepper to taste.
  3. Toss argula, cannellini beans, cherry tomatoes and chopped onion with dressing and serve in bowls or on plates, topped with shrimp.