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.
2 1/2 pounds large shrimp, peeled and deveined
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 (15-ounce) cans cannellini beans, rinsed and drained
1/4 cup avocado oil (such as Elysian Isle)
2 tablespoons fresh lemon juice
6 cups trimmed watercress (about 3 bunches)
3 tablespoons chopped fresh chives
Lemon wedges (optional)
How to Make It
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.
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