Rich, buttery avocado oil flavors this salad, but using extravirgin olive oil in its place would be delicious, too. Combine and chill the shrimp and white bean mixture a day before the party. Be sure to stir the mixture before spooning it over the watercress. You can purchase precooked, peeled shrimp to save time.

Recipe by Cooking Light April 2004

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Credit: Becky Luigart-Stayner; Melanie J. Clarke and Jan Gautro

Recipe Summary test

Yield:
12 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • Thread shrimp onto 12-inch skewers; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place skewers on a grill rack coated with cooking spray; grill 3 minutes on each side or until done. Cool completely; remove shrimp from skewers. Place shrimp and beans in a large bowl; toss gently to combine.

  • Combine oil and lemon juice, stirring with a whisk; stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle dressing over shrimp mixture; toss gently to combine.

  • Arrange watercress on a large platter, and top with shrimp mixture. Sprinkle evenly with chives. Serve with lemon wedges, if desired.

Nutrition Facts

190 calories; calories from fat 30%; fat 6.4g; saturated fat 0.9g; mono fat 3.6g; poly fat 1.3g; protein 22g; carbohydrates 9.9g; fiber 2.5g; cholesterol 144mg; iron 3.2mg; sodium 421mg; calcium 90mg.
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