This salad is just perfect for a delicious weekend lunch. It comes together quickly, and it’s light and simple for these hot summer days. Grab a glass of wine and head outdoors to your patio, and you’ve got the recipe for my ideal slow afternoon.
1 pound of large shrimp, peeled and deveined
2 cans of cannellini beans, rinsed and drained
1 clove of garlic, minced
1/2 shallot, minced
Coarse salt and ground pepper
Extra virgin olive oil
Red chili pepper flakes
A couple large handfuls of baby spinach
2-3 radishes, thinly sliced
Spicy microgreens (optional)
1. In a medium bowl, combine the beans with the garlic and shallot. Drizzle with olive oil and sprinkle with salt and pepper. Toss to combine. Set aside.
2. In another bowl, toss the shrimp with olive oil and season well with salt, pepper, and red chili pepper flakes. Heat a skillet over high heat, drizzle with olive oil, and cook the shrimp about 1-2 minutes a side.
3. On a serving platter or in a large bowl, layer spinach leaves, marinated beans, and cooked shrimp. Drizzle with just a tiny bit of extra olive oil. Top with radish slices and microgreens, if using.