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

Preparation:

  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.

Donna Whitlock

Donna Whitlock


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