An easy and delicious haricots vert (French Beans) Salad with pan fried shrimps
This stunning Haricots Vert Shrimps Salad is a show stopper. A perfect delicious appetizer or light lunch that will tantalize the palate of all friends and family. This salad is a repeat guest at our holidays dinner table and during the spring and summer season. Moreover, it’s so easy to make plus left overs taste even better.
What are Haricots Vert and what other variations of fruits to use?
For this salad the Haricots Vert works best. Haricots vert are a French style variety of string beans. Known for their long, slender frame, they are the preferred choice for chefs. They look beautiful in presentations and are very flavorful. While the Haricots vert works best, the regular American style string beans are a great substitute.
Further, the versatility of this salad is abundant. That means, seasonal fruits can be used. However, when choosing in-season fruits be sure they are fresh and firm. Usually, organic strawberries or any variety of organic apples works perfectly.
What type of vinaigrette and seafood works best?
What’s more, the Haricots Vert Shrimps Salad drenched in the perfect Passion Fruit Vinaigrette is magical. Passion fruit vinegar can be found on Amazon or Wholefoods Market. Additionally, the raspberry vinegar works as well. Further this champagne vinaigrette also works beautifully.
Importantly, as the choice of string beans and vinaigrette, the jumbo shrimps are a perfect choice. They pan sear very quickly and packed with tender juiciness. Moreover, the shrimps are best when pan fried in a cast iron skillet. A brilliant non-stick vessel that conducts heat evenly allows the quick searing of the shrimps while giving them a light golden brown color.
Noteworthy, shrimps are high in cholesterol. Therefore if you are concerned about this fact, there are substitutions. Pan seared scallops works well. Additionally, some steamed lobsters are a fine affair too. Whatever the chosen substitutes of fruits, vinaigrette or seafood this salad will most likely always be a super star dish. Happy Cooking!
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Haricots Vert Shrimps Salad
An easy healthy Haricot Vert and Shrimps salad that’s perfect for serving as an appetizer or light lunch.
Ingredients
FOR THE SHRIMPS
- 1 Pound jumbo shrimps peeled and deveined. Rinsed and dried thoroughly
- 1 teaspoon old bay seasoning
- 1/2 teaspoon smoked paprika
- 2 teaspoons extra virgin olive oil
- 2 tablespoons avocado oil
FOR THE VINAIGRETTE
- 1 teaspoon fresh thyme leaves finely minced
- 6-8 mint leaves finely minced
- 1 clove garlic grated
- 1 small shallot finely minced (1-2 tablespoons)
- 1 tablespoon fresh dill finely chopped
- 1 – 2 teaspoons grey poupon mustard
- 2 tablespoons passion fruit vinegar
- 6 tablespoons grape seed oil
FOR THE VEGETABLES, FRUITS AND NUTS
- 8-10 ounces Haricots vert
- 1/2 cup chopped walnuts
- 1/4 cup red onion thinly sliced. Can use up to half cup
- 1 1/2 pint grape or cherry tomatoes cut in halves
- 3 scallions sliced on the bias
- 1 large peach organic Pitted and diced. Can substitute apple or strawberries.
- 1- 2 tablespoons dill fresh and finely chopped
Instructions
SEASON THE SHRIMPS
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Add shrimps to a mixing bowl. Season with the old bay seasoning, smoked paprika and extra virgin olive oil.
MAKE THE VINAIGRETTE
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Add all the vinaigrette ingredients, except the grape seed oil, to a medium mixing bowl. Drizzle in the grape seed oil while whisking to emulsify.
PREPARE THE VEGGIES, FRUITS AND NUTS
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Rinse the haricots vert. Steam the haricots vert in a steamer basket for 3 to 4 minutes until al dente. Run under the coldest tap water to cool down quickly. Once cool cut into bite size pieces.
Alternatively, cook the haricots verbs in salted boiling water for 1 1/2 minutes and cool in an ice bath.
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Toast the walnuts in a small frying pan. Takes about 1 to 2 minutes.
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To the vinaigrette, add in the sliced onions, scallions, diced peaches (or whatever fruits you are using), halved tomatoes, chopped haricots vests and dill. Use a spoon to mix. Set aside while.
COOK THE SHRIMPS AND ADD IT TO THE SALAD
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Heat a cast iron skillet.
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Add the avocado oil. Sear the shrimps on both sides. Two to three minutes per side until no longer pink.
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Chop the shrimps into bite size pieces.
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Add it to the bowl with the remaining salad ingredients. Toss. Plate and serve. Enjoy.
