Shrimp and White Bean Salad over Watercress

Shrimp and White Bean Salad over Watercress Recipe
Becky Luigart-Stayner; Melanie J. Clarke and Jan Gautro
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.

Yield:

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

Recipe from

Cooking Light

Nutritional 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

Ingredients

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)

Preparation

Prepare grill.

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.

Joanne Weir,

Cooking Light

April 2004
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