Peppery arugula cradles creamy butter beans, fresh avocado, red onions, and salty green olives. A vivacious lemony vinaigrette pulls it all together. Optional grilled shrimp satisfies the seafood-eaters of the family, but this salad is also plenty hearty without them.
6cups6 ounces baby arugula, washed and well-dried
1 15-ouncecan large butter beansdrained and rinsed
1/2small red onionsliced thin
1/4cuppimento-stuffed green olivesdrained and halved
1teaspoonfresh lemon zest
1/4cupfresh lemon juiceyou may need 2 lemons to get this much juice
Freshly ground black pepper to taste
Shrimp skewersper serving
6or 7 peeled and deveined shrimp
Sprinkle of kosher salt & freshly ground black pepper
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.