Shrimp and White Bean Salad with Red Wine Cumin Vinaigrette
A simple tossed salad that is a great option for lunch.
- 8 oz. cooked shrimp peeled and deveined
- 4 cups romaine lettuce
- 1 cup cannellini beans drained and rinsed
- 1 red bell pepper chopped (approx. 1 cup)
- 1 cup halved cherry or grape tomatoes
- 1 avocado chopped
- 2 tbsp. red wine vinegar
- 1 tbsp. Dijon mustard
- 1 tsp. cumin
- 1/8 tsp. sea salt
- ¼ cup olive oil
Mixing your Goods:
Fresh ground pepper to taste Put all salad ingredient in large bowl and toss to combine. In a small bowl add vinegar, Dijon mustard, cumin and salt. Whisk to combine. Then slowly add the olive oil while whisking to emulsify. Add vinaigrette to taste to the salad and top with fresh ground pepper.