This spicy shrimp arugula cannellini salad with lemon chili dressing is super tasty, satisfying and filling. It's easy and quick to prepare
For the dressing:
2tablespoonsextra virgin olive oil
1small red chillifinely chopped
For the shrimp:
450grams (1 lbs)raw shelled prawns
1teaspoonfinely grated lemon zest
salt and freshly ground pepper
For the salad:
400grams (14 ounces)canned cannellini beansdrained and rinsed
125grams (6 cups)arugula
1red bell pepperthinly sliced
Prepare the dressing.
Take a small glass jar with a lid and shake all the ingredients. Set aside
Cook the prawns:
Combine the prawns, olive oil, lemon juice+zest, parsley, salt and pepper. Let it sit for 5 minutes then cook the prawns on a grill or in a frying pan, for 4-5 minutes or until they are cooked through.
Assemble the salad:
In a large bowl, combine the arugula, red pepper and cannellini beans. Top with prawns and drizzle with dressing.Toss gently and serve.