Marinated Shrimp and Bean Salad

Name: Marinated Shrimp and Bean Salad
Prep time: 25 min
Yield: 2 servings
Ingredients: Extra-Virgin Olive Oil; Red Wine Vinegar; Dijon Mustard; Honey; Kosher Salt; Black Pepper; Kale; Red Onion; Roasted Red Peppers; Shrimp; Butter Beans; Feta Cheese; Fresh Parsley; Chives; Chili Flakes

Marinated Shrimp and Bean Salad

Recipe by

Marinated Shrimp and Bean Salad

Recipe by

More Recipes by Fran Allen

Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.

Fran Allen

Ingredients

15

Serves

2

This is a vibrant, marinated salad loaded with protein, fibre, and bold flavour. Tender shrimp provide lean protein and key nutrients like iodine and selenium, while beans and kale deliver fiber to support blood sugar balance, digestion, and heart health. It’s a satisfying option for lunch, dinner, or meal prep.

Quick Meal

Lunch

Ingredients

3 Tbsp

Extra-Virgin Olive Oil

1 Tbsp

Red Wine Vinegar

2 tsp

Dijon Mustard

1 tsp

Honey

1/2 tsp

Kosher Salt

1/4 tsp

Black Pepper

3 cups

Kale

washed and chopped

1/4 cup

Red Onion

minced

1/2 cup

Roasted Red Peppers

chopped

2 cups

Shrimp

cooked and peeled

396 g

Butter Beans

(14oz can) rinsed and drained

1/4 cup

Feta Cheese

(optional)

2 Tbsp

Fresh Parsley

chopped

2 Tbsp

Chives

chopped

1 tsp

Chili Flakes

optional

Instructions

1

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper. Taste and adjust seasoning as desired. Set aside.

2

In a large bowl, add the chopped kale and about 1 scant tablespoon of the prepared dressing. Massage the kale until it reduces to about half its volume and becomes tender.

3

Add the red onion, roasted red peppers, shrimp, beans, feta (if using), herbs, and chili flakes (if using).

4

Drizzle with the remaining dressing and toss well to coat.

5

Let the salad marinate for at least 20 minutes, or up to 2 days in the refrigerator, before serving. Enjoy!

6

Notes: Feel free to poach raw shrimp in gently simmering salted water for 2–3 minutes, or until pink and opaque. Drain and cool before adding to the salad. For convenience, use pre-cooked shrimp (such as a shrimp ring), removing shells and tails before chopping. I love roasting my own peppers over an open flame for extra depth of flavour, but jarred roasted red peppers work beautifully. To keep sodium lower, choose low-sodium beans and feta, and roast your own peppers. For dairy-free, simply omit the feta. For extra fibre and staying power, serve over quinoa or alongside sourdough.

Explore More

More Recipes by Fran Allen

Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.

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