Foodie Friday: Shrimp, Bean and Avocado Salad

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Dale and I are knee-deep in our season of celebrations. You would think December would be the main event, but Christmas (and Jess’ birthday!) simply signal the start of a marathon of good times. After marking Dale’s birthday a couple of weeks ago, we celebrated our third anniversary yesterday with a  homemade meal.
For the main course, we made this fresh Shrimp, Bean and Avocado Salad (adapted from a recipe in Wine, Food & Friends by Karen MacNeil.) Slightly indulgent due to its summery feel, this recipe was such a departure from what we’ve been eating lately. Plus, it took about fifteen minutes to make.
Shrimp, Bean and Avocado Salad
 Makes two servings
  •  3 cups watercress, arugula, or spinach, washed and dried
  • 1/2 cup white beans, rinsed and drained
  • 1/2 pound shrimp, peeled and deveined
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. extra virgin olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbsp. chives, minced
  1. Split greens and beans between two large bowls.
  2. Grill the shrimp. Skewers work well if using a traditional grill, but they also cook well on a grill appliance (like a George Foreman).
  3. Pour lemon juice into a small bowl. Pour oil in a steady stream into the juice while constantly whisking the mixture. Once combined, stir in salt and pepper.
  4. Place cooked shrimp on top of greens and pour the dressing over each salad. Sprinkle chives over each salad. Enjoy!

With all of these happy events lately, I somehow lost…er….misplaced my real camera, so I’m pitch-hitting with my phone’s camera. It’s not the best,. Fingers crossed that I’ll find the real deal soon!


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