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Shrimp and White Bean Salad over Watercress

Becky Luigart-Stayner; Melanie J. Clarke and Jan Gautro
Yield 12 servings (serving size: about 3/4 cup)
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
  • Cooking spray
  • 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)

Nutrition Information

  • calories 190
  • caloriesfromfat 30 %
  • fat 6.4 g
  • satfat 0.9 g
  • monofat 3.6 g
  • polyfat 1.3 g
  • protein 22 g
  • carbohydrate 9.9 g
  • fiber 2.5 g
  • cholesterol 144 mg
  • iron 3.2 mg
  • sodium 421 mg
  • calcium 90 mg

How to Make It

  1. Prepare grill.

  2. 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.

  3. 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.

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