No ImageShrimp, Arugula, White Bean, Cherry Tomato Salad

Did you make it? Rate it!

  1. Tami Graves

    Filling and delicious!

    xxxxxyyyyy

  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?

    Show Replies (1)
  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!

    xxxxxyyyyy

  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.

    xxxxxyyyyy

  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.

    xxxxxyyyyy

    Show Replies (1)
View More