Shrimp and White Bean Salad with Harissa Dressing

Ingredients

• 3 cups arugula
• 2 cans (15 oz. each) cannellini beans, rinsed and drained
• 1 celery stalk, sliced thinly diagonally
• 1/3 cup flat-leaf parsley leaves
• 1 pound large peeled cooked shrimp (26 to 30 per lb.)
• 3 to 4 tbsp. harissa*
• 1/4 cup lemon juice
• 1/3 cup extra-virgin olive oil
• 1 large garlic clove, minced
• 1/2 teaspoon kosher salt

Preparation

1. Put arugula, beans, celery, parsley, and shrimp in a large bowl. Mix remaining ingredients in a small bowl and serve on the side to add to salad.
2. *Find harissa, a North African chile-and-spice paste, in the international foods aisle.
3. Note: Nutritional analysis is per serving.