Mediterranean Shrimp &
Cannellini Bean Salad

 Ingredients:

• 8 ozs Shrimp (peeled and deveined)

• 3 tbsps. Italian Dressing (divided)

• Sea Salt & Black Pepper

• 1/2 cup Pitted Kalamata Olives (halved)

• 1 cup Cherry Tomatoes (halved)

• 2 tbsps. Shallot (chopped)

• 1 1/2 cups Cannellini Beans (cooked)

• 1/4 cup Fresh Dill (chopped)

• 2 cups Mixed Greens

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Steps:

1. Heat a pan over medium heat. Add the shrimp and 1/3 of the dressing to the pan. Cook for about two minutes per side or until cooked through. Season with salt and pepper. Set aside to cool.

2. Meanwhile, combine the olives, cherry tomatoes, shallot, cannellini beans, the remaining dressing, and chopped dill in a large salad bowl. Stir in the shrimp.

3. Divide the mixed greens into bowls or plates. Top with the shrimp mixture and enjoy!

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Notes: ​​

• Leftovers: Refrigerate in an airtight container for up to three days.

• Serving Size: One serving is approximately three cups.

• More Flavor: Add cucumber and bell peppers.

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Nutritional information per serving:

Calories 339

Protein 32g

Sugar 6g

Fiber 11g

Carbs 41g

Fat 5g