LEMONY BUTTER BEAN, AVOCADO, & BABY ARUGULA SALAD WITH OPTIONAL GRILLED SHRIMP

Lemony Butter Bean, Avocado, & Baby Arugula Salad with Optional Grilled Shrimp image

Provided by Kare for Kitchen Treaty

Time 5m

Number Of Ingredients 17

6 cups 6 ounces baby arugula, washed and well-dried
1 15- ounce can large butter beans (drained and rinsed)
1/2 small red onion (sliced thin)
1/4 cup pimento-stuffed green olives (drained and halved)
1 medium avocado (diced)
Lemon vinaigrette
1 teaspoon fresh lemon zest
1/4 cup fresh lemon juice (you may need 2 lemons to get this much juice)
1/2 cup olive oil
2 teaspoons honey
1 teaspoon kosher salt
Freshly ground black pepper to taste
Shrimp skewers (per serving)
6 or 7 peeled and deveined shrimp
1 tablespoon olive oil
2 teaspoons lemon juice
Sprinkle of kosher salt & freshly ground black pepper

Steps:

Place the arugula in a large salad bowl, and scatter butter beans, red onion slices, green olives, and avocado on top.
Zest the lemon and add 1 teaspoon of zest to a small bowl. Squeeze the lemon and add 1/4 cup of the juice to the bowl. Add the olive oil, honey, salt, and pepper. Whisk until blended.
Pour dressing over the salad and toss right before serving.
To make the shrimp skewers
Poke a bamboo skewer through both the body and tail of the shrimp and place on a plate. Drizzle with olive oil and lemon juice and sprinkle lightly with salt and pepper. Turn over and repeat with the other side. Heat a grill or grill pan over medium-high heat. Cook the shrimp one to two minutes on each side, until pink and done. Top individual servings of salad with shrimp skewers, as desired.