A light and fresh Italian-style salad for a breezy, al fresco table. Blanching the zucchini whole tenderizes it without making it slimy. Cannellini beans and shrimp add heft and texture.
Ingredients
- 2-3 medium zucchini or 6-10 small zucchini (left whole)
- 11 oz cooked white bans (we used Rancho Gordo's Alubia Bianca beans, but cannellini beans work just as well)
- 7 oz cooked shrimp, shells discarded
- 4-6 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1 tbsp white wine vinegar
- Salt and black pepper, to taste
Preparation
- Bring a large saucepan of salted water to a boil. Add the zucchini (whole) and blanch for 8 minutes if using larger zucchini, 5 minutes if using small. Transfer to a colander to drain.
- Using a very sharp knife, slice the zucchini into thin rounds. If you're using larger zucchini, slice into thin quarters instead. Transfer to a large bowl, followed by the shrimp and beans.
- Make the dressing: in a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, salt, and pepper.
- Add the dressing to the zucchini mixture and toss well to coat. Adjust the seasonings, to taste. Serve at room temperature or chilled.
