SHRIMP AND BEANS SALAD

Salad - appetizer - gluten and lactose free

2 cups cooked shrimp
2 14-oz cans Italian cannellini beans, drained and rinsed
4 celery stalks, thinly sliced
1 bunch Italian parsley, leaves only, chopped
1 garlic clove
4 tbsp Italian extra virgin olive oil
1 lemon, juice and grated zest
Salt


Peel and halve garlic; in a small bowl arrange oil, lemon juice and zest, garlic and parsley, mix well to combine and set aside for about 30 minutes. Remove and discard garlic.

In a serving bowl combine shrimp, beans and celery; sprinkle with salt, drizzle with the lemon vinaigrette and toss to coat. Refrigerate for 30 minutes and then serve.

This recipe serves 4.


- It can be used as an appetizer.
- If you'd like to keep garlic, finely chop it.
- Only use a very high quality Italian extra virgin olive oil in order to obtain the best from this recipe.