Quick and Clean Grilled Shrimp and Cannellini Bean Salad

Is finding time to eat healthy a struggle for you? Do you think you're just too busy to diet? Try this recipe from Dari Alexander's Quick and Clean Diet! Eating whole foods has never been easier. Designed with your busy schedule in mind, this filling salad is easy to make and will be ready in minutes.

Posted on | Comments ()

Makes 1 serving


  • 1 1/2 tbsp extra-virgin olive oil
  • 1 tsp chopped fresh garlic
  • sea salt
  • pepper
  • 6 large shrimp, cleaned and deveined
  • 6 cups arugula
  • 1 tbsp sliced red onion
  • 1/2 cup cooked cannellini beans, fresh or canned
  • 1 tbsp fresh lemon juice
  • 1 tbsp chopped parsely
  • 2 tsp pine nuts


In a bowl, whisk 2 teaspoons of the olive oil with garlic and salt and pepper to taste. Add the shrimp and toss to coat well.

Generously spray a grill pan with nonstick cooking spray and set it over medium heat. When the pan is hot, grill the shrimp for 2 minutes on each side, just until pink and opaque. Don’t overcook them or they will become rubbery. Remove from the pan and set aside.

In a large salad bowl, combine the arugula, onion, and cannellini beans, then add the shrimp.

In a mini food processor, blend the lemon juice, the remaining olive oil, and the parsley. Drizzle over the salad and toss to coat all the ingredients.