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White Bean, Shrimp & Arugula Salad

 

From The Essential Low Fat Cookbook by Antony Worrall Thompson ($35, Kyle Books, 2012)

25 minutes prep time              Serves 4

 

What You Need:

  • 1 (14 oz) can cannellini beans, drained
  • 1 Tbsp extra-virgin olive oil
  • Juice and zest of 1 unwaxed lemon
  • 1 tsp honey
  • 1/2 tsp black pepper
  • 1 mild long red chili, seeded and finely chopped
  • 1 garlic clove, crushed to a paste with a little sea salt
  • 1 red onion, thinly sliced
  • 1 stick celery, thinly sliced
  • 6 button mushrooms, thinly sliced
  • 16 cooked jumbo shrimp, peeled
  • 2 handfuls of arugula leaves

What You Do:

  1. Heat beans with a little salted water for 3 minutes. Drain and then tip into a bowl.
  2. While still warm, combine beans with olive oil, lemon juice and zest, honey, pepper, and chili.
  3. Allow to cool and then combine with remaining ingredients.

 

Kitchen Note: Feel free to change the beans to flageolet or kidney beans, the shrimp to cooked skinless chicken, and the arugula to watercress or Belgian endive.

 

Per Serving: 130 calories, 3.7 g Fat, 0.7 g saturated fat, 4.3 g sugar, 3.6 g fiber, 0.9 g salt

 

 

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