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| INGREDIENTS |
| 1 1/2 pound |
cooked, peeled, and deveined medium or large shrimp |
| 1-15 oz. |
can cannellini or kidney beans, rinsed and drained |
| 1 |
red or yellow bell pepper, seeded and thinly sliced |
| 1/2 |
large red onion, thinly sliced |
| 6 tbsp. |
extra virgin olive oil |
| 3 tbsp. |
fresh lemon juice |
| 2 tsp. |
sea salt |
| 1/2 tsp. |
freshly ground black pepper |
| 1/2 cup |
packed fresh basil leaves |
| 4 |
large lettuce leaves (romaine or green leaf) |
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|
|
| RECIPE |
- 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 and fold in basil leaves.
- Place lettuce leaf on plate and top with salad.
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| SERVING SUGGESTION |
SERVING SIZE:
1/4 salad
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
500 |
|
| Total Fat |
12 g |
|
| Sodium |
450 mg |
|
| Total Carbohydrates |
15 g |
|
| Fiber |
5 g |
|
| Protein |
22 g |
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