Spicy Shrimp and White Bean Panzanella Salad
Use whole wheat bread to add fiber to this dish. Shrimp is a great source of lean protein as well as selenium and antioxidants. Remember this salad gets better with time so allow to rest before serving.
Ingredients
- 2 cups whole grain sourdough bread cut into bite-sized pieces
- 1 lb cooked shrimp peeled and deveined
- 1 can cannellini beans drained and rinsed
- 1 cup cherry tomatoes halved
- 1 English cucumber chopped
- 1/2 red onion sliced thinly
- 1/2 cup pitted olives halved (Kalamata or Castelvetrano)
- 1 serrano pepper seeded and diced
- Zest of 1 lemon
Vinaigrette:
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp garlic minced
- 1 tsp oregano
- Garnish: 1 cup fresh basil
Instructions
- Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Place bread on baking sheet. Drizzle with 2 tablespoons of olive oil and toss. Bake for about 5 minutes, until golden and brown.
- Whisk olive oil, red wine vinegar, garlic and oregano together and set aside.
- In a large bowl, combine shrimp, beans, cherry tomatoes, cucumbers, red onion, olives, Serrano pepper, lemon zest and bread.
- Pour vinaigrette over and toss. Top with basil and enjoy!
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