Happy Spring! I am so happy Spring has finally sprung- it’s perfect weather in Austin to sit on a patio with friends enjoying a few brews, or taking a long run outside. One thing that definitely happens when Spring comes around is my craving for light salads kicks in.
Fresh gulf shrimp, bright leafy greens, and creamy cannellini beans are the stars today.
Besides being tasty, this salad is also super quick and healthy.
A little tip: don’t forget to devein the shrimp to clean out the shrimp’s… eh… never mind just trust me on this one.
Ingredients: makes 1 serving so add as needed
1 1⁄2 tbsp extra-virgin olive oil
2 cloves fresh garlic
6 large shrimp, cleaned and deveined
4 cups arugula and spinach mix
1 tbsp sliced red onion
1⁄2 cup cooked cannellini beans
1 tbsp fresh lime juice
1 tbsp chopped parsley
2 tsp pine nuts
In a bowl, whisk 2 teaspoons of the olive oil with garlic and salt and pepper to taste. Add the shrimp and toss to coat well.
Spray a pan pan with nonstick cooking spray and set it over medium heat. When the pan is hot, grill the shrimp for 2 minutes on each side, just until they are a light pink color. Don’t overcook them or they will become rubbery. Remove from the pan and set aside.
In a large salad bowl, combine the arugula, onion, and cannellini beans, then add the shrimp.
In a mini food processor, blend the lime juice, the remaining olive oil, and the parsley. Drizzle over the salad and toss to coat all the ingredients.