Shrimp and White Bean Salad over Watercress

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

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Nutritional Information

Amount per serving
  • Calories: 190
  • Calories from fat: 30%
  • Fat: 6.4g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1.3g
  • Protein: 22g
  • Carbohydrate: 9.9g
  • Fiber: 2.5g
  • Cholesterol: 144mg
  • Iron: 3.2mg
  • Sodium: 421mg
  • Calcium: 90mg

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

  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.
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