This wonderful salad makes a tasty starter course for dinner and works equally well as a main course for lunch.
Serve with a crusty baguette to mop up every delicious morsel.
The tender shrimp, crunchy celery and creamy white beans have a fabulous mouthfeel; the tomatoes and lemony vinaigrette provide a tangy counterpoint.
It’s from At Home with Carolyne Roehm, a book of tableware eye candy and delicious recipes.
Shrimp and White Bean Salad
A light and tasty starter or main course
- Total Time: 20
Ingredients
- The Salad
- • 3 c cooked white beans (approx. 2 cans)
- • ¾ c diced celery
- • ¾ c diced red onion
- • 1 tsp minced garlic
- • 1 ½ lb medium shrimp, peeled & cooked
- • 1 pint grape tomatoes or cherry tomatoes, halved (reserve until last minute if making ahead)
- • Fresh spinach, Boston lettuce or Arugula
- The Dressing
- • ¼ c olive oil
- • juice and zest of 1 medium lemon (use a micro-planer to zest – so easy!)
- • 1 tsp fresh thyme
- • 1 tsp fresh oregano
- • ½ c chopped parsley
- • freshly ground salt & pepper
Instructions
- Squeeze lemon juice into small preparation bowl. Add the salt and let dissolve. Whisk in olive oil using emulsifier whisk or fork. Add remaining dressing ingredients.
- Place salad ingredients in large preparation bowl and add dressing. Gently combine and serve over greens.
- Prep Time: 15
- Cook Time: 5
Nutrition
- Serving Size: 6
I’m sharing this post with Between Naps on the Porch.
Helen – I made this tonite — it is a wonderful recipe, good any time of the year, but especially during the summer here in ‘Hotlanta’ where the temperature today reached over 100 degrees. Thanks so much for sharing this – it was a big hit here! Perfect! Thanks!
Mary
It’s one of our favourites, too. Really tasty, and just as good the next day for lunch or a snack. Glad you enjoyed.
Thank you for the inspiration and heads up on the “At Home” book. I ordered it in used condition from Amazon.com.
Looking forward to finding large shrimp at the grocer….fingers crossed for luck. Deliveries have been disrupted often and shelves a tad empty from protests in the streets world-wide. Peace and love. Helen and like minded friends! Hugs.
The At Home book is one to which you can return again and again for inspiration. Shortly after that book was published she started doing more of her own photography. Carolyne Roehm is one talented lady.
Things do seem to be opening up, and the grocery stores here are a lot better stocked than they were even two weeks ago. Thank goodness. Good luck with the shrimp salad. It’s one of my favourites for the summer.
Scored large shrimp at the store and enjoyed this recipe for a late lunch on a hot, hot busy day. So quick to make and a nice light meal, change of pace. Treated myself to bouquet of fresh flowers from newly reopened florist as well. Then came a nap. I feel refreshed. Thanks, Helen! You used butter lettuce so that’s what I did. Turns the salad plate into a cute neon green lily pad!
★★★★★
I love butter lettuce. As you mention, it’s a gorgeous colour, and it’s beautifully tender. Romaine feels like it’s putting up a fight, and iceberg tastes like a snowcone, to me.