Shrimp and Arugula Salad with White Beans
This is a refreshingly light salad for Spring or Summer months.
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
- 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.
- Whisk together 3 tbsp olive oil with lemon juice in a large bowl, adding salt and pepper to taste.
- Toss argula, cannellini beans, cherry tomatoes and chopped onion with dressing and serve in bowls or on plates, topped with shrimp.