- 2
Ingredients
- 2 servings
- 1 teaspoon finely grated lemon zest
- 1 1/2 tbsp. lemon juice
- 1 tablespoon extra-virgin olive oil
- 1/2 tablespoons packed fresh oregano or rosemary, minced
- 1/2 tablespoon packed fresh sage, minced
- 1/2 tablespoon minced fresh chives
- freshly ground pepper and malden or green onions
- salt
- 1 cup cannellini beans, rinsed
- 4 cherry tomatoes, quartered
- 1/3 cup finely diced celery
- 1/3 cup diced sweet peppers
- 6 oz. raw shrimp, peeled and deveined
- 1/2 medium ripe avocado, optional
Preparation
Step 1
* Combine lemon zest, lemon juice, oil, oregano, sage, chives, pepper and salt in a large bowl. Reserve 1 tablespoon of the dressing in a small bowl. Add beans, tomatoes, peppers and celery to dressing remaining in large bowl; toss well.
* Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
* Sprinkle shrimp lightly with salt and pepper or chili powder and thread shrimp onto skewers. (If using a grill pan, you don’t need to skewer the shrimp.)
* Oil the grill rack or the grill pan. Grill the shrimp until pink and firm, turning once, about 4 minutes total. Serve the shrimp and the avocado on the white bean salad, drizzled with the reserved dressing.
* Make Ahead Tip: Cover and refrigerate the salad and shrimp separately for up to 1 day.
*NUTRITION: (With Avocado)*
* Calories - 380
* Fat - 16.8
* Sat Fat - 2.4
* Carbs - 32.9
* Fibre - 11.2
* Protein - 27.9