No ImageShrimp, Arugula, White Bean, Cherry Tomato Salad

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  1. Tami Graves

    Filling and delicious!


  2. Cruella

    I’m looking for a first course salad that I can make ahead of time. Do you think I could make this two days in advance but leave out the arugula till serving time?

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  3. Kelly in Haiku

    We were absolutely delighted to find out how satisfying this meal was! I sautéed the shrimp in butter with a squeeze of lemon and a shake or two of smoked paprika. We live in Hawaii and purslane, or shepherd’s lettuce, is a weed here. I added a handful of it chopped. Purslane is a nutritional powerhouse containing more Omega 3s than salmon. It added some lemony flavor and a nice crunch.
    We will definitely be experimenting with this recipe for a long time to come! Mahalo!


  4. Kent

    I have made this salad several times so far and love it. I marinade the shrimp (16-20 count) and grill them but that is the only significant change I make. I get 4 servings out of it and since there is only 2 of us that means left overs which are also enjoyed and looked forward to as well. Thank you for sharing this wonderful recipe.


  5. Patricia

    Delicious! I followed the recipe except for using just one can of beans, which I wanted to be secondary to the shrimp. It fed two of us, with a serving left over for lunch the next day.


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