Tuscan White Bean and Shrimp Salad

with Basil Sun Dried Tomato Dressing

18 min

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Contains: Mustard, Sulphites, Shellfish

What We'll Send

Sun Dried Tomatoes
Lemon Juice
White Wine Vinegar
Red Pepper Flakes
Grainy Mustard
Fresh Basil
Red Onion Sliced
Celery Diced 1/4"
Spring Mix
Canned Cannellini Beans
Herb Blend
Ground Sumac, Rosemary Dried
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.
This recipe contains sulphites, seafood, and mustard.

Calories 542
Fat 30g
Protein 37g
Carbohydrates 29g

What You'll Need

Cooking Directions


Drain Beans

Drain and rinse cannellini beans under cold water. Drain and set aside.


Prepare Dressing

In a large mixing bowl, whisk together white wine vinegar, lemon juice, grainy mustard, half of the herb blend, a pinch of red pepper flakes to taste, and 2 tbsp. (4 tbsp. for 4 servings) olive oil. Season to taste with salt. Wash and julienne basil leaves. Finely chop sun dried tomatoes. Add basil and sun dried tomatoes to the dressing, along with red onion and celery. Mix well.


Cook Shrimp

Heat 2 tbsp. (4 tbsp. for 4 servings) oil in large skillet over medium. Add shrimp and cook 1 minute per side. Add cannellini beans, garlic, remaining herb blend and remaining red pepper flakes to taste. Season with salt. Saute for 2-3 minutes or until cooked all the way through.


Finish Salad

Add beans and shrimp to the dressing and toss well. Season with salt and pepper to taste. Divide lettuce mix onto plates and serve dressed shrimp and beans over top. Enjoy!

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