Shrimp and butter bean salad
2
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Ingredients
Cooked fresh shrimp
1 pound(s)
Grape tomatoes
8 oz
Red onion
½ small
Canned butter beans
15 oz, 2 x 450 ml cans
Uncooked fennel bulb
1 item(s), large bulb, thinly sliced
Celery
2 stalk(s), large, sliced
Fresh basil
⅓ cup(s), fresh, chopped
Lemon zest
1 tsp(s)
Fresh lemon juice
¼ cup(s)
Dijon mustard
1 tsp(s)
Garlic clove
1 clove(s), small, minced
Kosher salt
¾ tsp(s)
Black pepper
1 pinch(es)
Crushed red pepper flakes
¼ tsp(s)
Extra virgin olive oil
4 tsp(s)
Instructions
1
Combine shrimp, tomatoes, onion, beans, fennel, celery, and half the basil in a large bowl.
2
In a small bowl whisk together lemon zest and juice, mustard, garlic, salt, black pepper and red pepper flakes. Whisk in olive oil. Pour this dressing over the shrimp and vegetables, and toss gently to coat. Sprinkle with remaining basil to serve. Makes about 3 L (12 cups).
3
Serving size: 750 ml (3 cups)
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.