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This salad is easy enough for a weeknight dinner but elegant enough for your fanciest company - and it always brings rave reviews!
Happy Monday! Just popping in today with a wonderful Roasted Shrimp, Tomato and White Bean Salad to start your week on a delicious, healthy note.
The salad features a wonderful Whole Lemon and Thyme Dressing.
The dressing is bright, fresh and sunny with tiny bits of lemon in every bite.
I love a salad that I can throw together in a hurry on a busy day. This Roasted Shrimp, Tomato and White Bean Salad is perfect for a quick easy meal if you plan ahead just a bit.
The dressing can be made several days in advance and if, you're using frozen shrimp, make sure they're thawed by dinner time. The salad itself will come together quickly as the shrimp take only 8 minute in a hot oven. I prefer roasting shrimp for salads in lieu of the more traditional boiling method, as the flavor is enhanced rather than lost in the water.
Once the dressing's made and the shrimp are roasted, all that's left is cutting up a few tomatoes and avocado and arranging everything on a platter or on dinner plates.
I used maché lettuce (also called lamb's lettuce). Maché is a beautiful, mild flavored and tender green. Here in the States, maché is mainly available in the spring but in both England and France it's easily obtainable all year long. Whenever I see (at Whole Foods, Trader Joes and sometimes at my local Kroger store) I snatch it up. If you can't find maché, arugula or baby spinach would work well in this salad.
This Roasted Shrimp, Tomato and White Bean Salad would be perfect for a  brunch or a casual dinner party. Pop a crusty baguette in the oven while your shrimp are roasting and, in no time, you'll have a healthy, delicious meal on the table that everyone will love. Bon Appetit!!
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Roasted Shrimp, Tomato and White Bean Salad
Ingredients
- 1 pound peeled and deveined large shrimp, tails off
- 2 tablespoons extra virgin olive oil
- kosher salt
- freshly ground black pepper
- 6 cups arugula, spinach or mache
- 4 medium plum or Roma tomatoes, cut in bite-sized wedges
- 1 large avocado, halved, peeled and pitted
- 1 15 ounce can white beans, rinsed and drained
- Whole Lemon and Thyme Dressing
- 2 tablespoons pine nuts
Instructions
- Preheat oven to 400ËšF. Line a sheet pan with foil for easy clean up.
- Place shrimp on prepared pan. Drizzle with olive oil and sprinkle lightly with kosher salt and freshly ground black pepper. Flip to opposite side and season with salt and pepper. Spread on pan so shrimp can easily curl while roasting.
- Roast for 8 minutes or until shrimp are slightly curled and opaque. Don't over cook or they'll be tough. Transfer shrimp to a plate. Shrimp can be made ahead and served warm or cold on salad.
- Place pine nuts in a small pan. Drizzle with ½ teaspoon olive oil and a small pinch of salt. Stir to coat. Place in oven for 2-3 minutes or until beginning to turn golden. Set a timer, pine nuts are too expensive to burn (been there, done that!).
- For the salad, arrange lettuce, shrimp, tomatoes, avocados and white beans on 4 dinner size plates or bowls. Drizzle with a bit of dressing and scatter with pine nuts. Garnish with freshly ground black pepper, if desired. Serve extra dressing at the table.
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I made this salad for our anniversary dinner tonight (41 years) and we loved it. Definitely moving this to my "keeper" recipe file for the future!
So glad you enjoyed it Kristi! And happy 41st anniversary! Scott and I just celebrated our 43rd! Where does the time go?
What a beautiful salad and your lemon salad dressing makes me happy I ordered lemons in the grocery order! Yum.
This is a great full meal salad. I had Missouri Bill heirloom white beans on hand , so I cooked them the day before. They plump up beautifully and have a wonderful creamy texture. I also love your whole lemon dressing. Do you know how healthy eating the whole lemon is? Very good for you!
Gorgeous, fresh and healthy. That's my kinda salad!
Beautiful salad that has spring written all over it! And that dressing sounds amazing. I am going to make this for my daughter very soon. Thanks for sharing 🙂
You're so welcome! Enjoy!
This was so good and refreshing. I also added diced red onions and it went together beautifully. Thanks for sharing.
Sounds like a great addition Rach! Welcome to The Café!
I wish I would have visited just a few days earlier to see this! Our daughter, who is on maternity leave, and our new grandson came for lunch on Tuesday and I made Ina's shrimp salad but would have loved this instead! Everything looks so beautiful and fresh in your salad, Chris.
Thanks so much Susan! I bet you have a wonderful time with that new grandson!
Your blog always looks perfectly happy! It is so sunny and fresh-just like this salad that I think you created just for me. White beans and shrimp are two of my faves!
That's so sweet Abbe! Thanks for making my day! After a long winter season, it's so fun to bring out the lighter, brighter recipes.
They really do Ethan, I was surprised at how well they work together!
This is just gorgeous! Color and texture are so important in food, and this has both, in spades. Lovely dish -- thanks.
Many thanks John, for such a thoughtful comment!
This is my dream salad, Chris. I can never get enough shrimp and this is a combination of all the best ingredient to complement it's flavors. The dressing is sublime! Your photos are beautiful 🙂
That's so sweet Robyn! Thanks for your very encouraging comment!
Perfect looking salad. Can you believe it, I never had shrimps in a salad, they are sooooo expensive around here, I buy them really only for special occasions. But I think this salad it's worth it!
We're kind of the same way Adina! We don't have them that often, but our local Costco has them for quite a reasonable price.
Hi Chris, I bet roasting the shrimp gives it an amazing flavor, what a beautiful salad!
It really does Cheri! And they come out moist and tender!
I had my doubts about this recipe, it is March, after all. I made the lemon, thyme dressing, and put together this salad and it was awesome, Served it with braised celery! My hubby loved it and so did I. Excellent recipe!
Thank you Chris for another winner!,
You're very welcome Karen! Braised celery sounds delish!
Can't wait to make this delicious looking salad!
Thanks Marigene!
I love roasted shrimp, what a gorgeous salad!
With just a little work those shrimp come out of the oven looking so tasty Laura!
can't keep my eyes off this beautiful salad and the dressing I could eat off a spoon!
Me too Diane - In fact I have!
First I fell in love with its dressing and now with this gorgeous salad... It is spring in the plate!
That's a great way to put it Denise!
This salad looks sensational and delectable. The sunny dressing is a lovely accompaniment loaded with flavor.. Thanks so much for sharing
You're welcome Danielle'!
What a beautiful plate (and that's super important to me 🙂 and a wonderful use of your lemon thyme dressing! Going on the menu here soon.
Thanks Jennifer! When Scott was shooting, every pic that came up on my computer was better than the last. It's just a party of colors and shapes - so fun to shoot!
Wow, every photo pops. I would love to have this for my lunch today.
Sam
Thanks Sam, such a sweet comment!
I wish this were my lunch :-))
It can be Angie!
That's a gorgeous salad with a fantastic dressing. That's a beauty that should be in a magazine somewhere.
Thank you Maureen, what a sweet comment! I seems like people are finding all kinds of uses for the dressing!
You can see the freshness in this salad - love the addition of white beans and pine nuts - great combination of textures and flavors!
Thanks Tricia - it is a fun combination, and healthy too!
I like how this salad is refreshing but also filling. Look forward to making it soon.
As far as pine nuts, I like to roast them in a dry skillet on the stove top. They take just a couple of minutes but you have to stir or shake the pan a few times.
They add such a wonderful flavor, don't they Mila?
I can't imagine a more glorious spring lunch, pinning and sharing <3
Enjoy Sue! Scott accidentally came home with two big bags of jumbo shrimp, so we're really living the life this week!
Wow, this looks great. I will make this week. Thanks
You'll love it Charlotte. Bright and fresh, especially after a long winter of comfort foods!
Une belle salade!
Elle me donne envie!
I love it Monique! Merci beaucoup!
Your salad looks wonderful. I can almost taste it. Pine nuts just gild the lilly.
So true Madonna, so true!