Shrimp Salad with Lemon Dressing


  • 1 ½ pound cooked, peeled and deveined medium or large shrimp
  • 1 (15-ounce) can cannellini or kidney beans, rinsed and drained
  • 1 red or yellow bell pepper, seeded and thinly sliced
  • ½ large red onion, thinly sliced
  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • ½ teaspoon sea salt
  • + 2 more ingredients
    • ½ teaspoon freshly ground black pepper
    • ½ cup packed basil leaves, shredded

Combine shrimp, beans, bell pepper and red onion in a large bowl. Whisk olive oil, lemon juice, salt and pepper to combine in a small bowl. Toss dressing with shrimp. Fold in basil leaves and serve.

View full recipe at SpringPad


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