Mediterranean Shrimp Salad With Cannellini Beans
Ingredients
The salad
-
8
ounces
shelled medium size shrimp, frozen with tails removed
-
3
cups
baby arugula leaves
-
2
cups
cherry tomatoes, halved
-
1 ½
cups
cooked cannellini beans, or 1 15-ounce can drained and rinsed
-
⅓
cup
chopped fresh dill
-
¼
medium
red onion, thinly sliced
The dressing
-
½
cup
extra virgin olive oil
-
¼
cup
champagne vinegar
-
2
tablespoons
whole grain mustard
-
3
cloves
garlic, pressed or minced
-
½
teaspoon
freshly ground black pepper
For poaching shrimp
-
2
lemons
one for the poached shrimp and one for the dressing
-
½
cup
white wine
-
2
sprigs
fresh dill
-
2
bay leaves
-
2
teaspoons
kosher salt, divided
-
8
whole
peppercorns
Instructions
- Boil water with lemon juice, white wine, dill, bay leaves, salt, and peppercorns.
- Add frozen shrimp, turn off heat, and poach until pink and cooked through.
- Strain and discard solids, then set shrimp aside to cool.
- Combine olive oil, lemon zest, champagne vinegar, garlic, mustard, dill, salt, and pepper in a bowl.
- Toss shrimp and beans with half of the dressing and let sit for 10 minutes.
- Add arugula, tomatoes, and red onion; toss with more dressing to taste.
- Season with additional salt and pepper, and serve chilled.
Nutrition Facts (estimated)
Servings
8
Calories
213
Total fat
15g
Total carbohydrates
11g
Total protein
9g
Sodium
926mg
Cholesterol
71mg
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