Shrimp and White Bean Salad with Red Wine Cumin Vinaigrette

Shopping List

Salad
  • 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
Vinaigrette
  • 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.