- Calories 190
- Caloriesfromfat 30%
- Fat 6.4g
- Satfat 0.9g
- Monofat 3.6g
- Polyfat 1.3g
- Protein 22g
- Carbohydrate 9.9g
- Fiber 2.5g
- Cholesterol 144mg
- Iron 3.2mg
- Sodium 421mg
- Calcium 90mg
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.
How to Make It
Step 1
Prepare grill.
Step 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.
Step 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.
Step 4
Arrange watercress on a large platter, and top with shrimp mixture. Sprinkle evenly with chives. Serve with lemon wedges, if desired.
