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Easy Haricots Vert and Shrimps Salad

Haricots Vert Shrimps Salad

An easy healthy Haricot Vert and Shrimps salad that’s perfect for serving as an appetizer or light lunch.
5 from 1 vote
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Course: Al La Carte, Appetizer, Dinner, Lunch
Cuisine: American, Easy, Healthy, Mediterranean
Keyword: Beans and shrimps salad, French Style String Beans Salad, Haricot Verts with Shrimps Salad, What is haricot verts
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 6 Servings
Calories: 370kcal
Author: Julietkitchen By Chef Yasmin

Equipment

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

  • Add shrimps to a mixing bowl. Season with the old bay seasoning, smoked paprika and extra virgin olive oil.

MAKE THE VINAIGRETTE

  • 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

  • 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.
  • Toast the walnuts in a small frying pan. Takes about 1 to 2 minutes.
  • 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

  • Heat a cast iron skillet.
  • Add the avocado oil. Sear the shrimps on both sides. Two to three minutes per side until no longer pink.
  • Chop the shrimps into bite size pieces.
  • Add it to the bowl with the remaining salad ingredients. Toss. Plate and serve. Enjoy.

Nutrition

Calories: 370kcal | Carbohydrates: 16g | Protein: 19g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 122mg | Sodium: 133mg | Potassium: 706mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1594IU | Vitamin C: 26mg | Calcium: 110mg | Iron: 2mg