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This satisfying but healthful salad is a perfect meal for anyone following a MediterraneanĀ diet. In this recipe we use We Olive’s Apple White Balsamic Vinegar* to add a bright sweetness that balances the bold briny notes of our Black Olive Tapenade. This salad is perfect for lunch, a quick and healthy weeknight dinner, or as a first course in a menu for entertaining.

Recipe by Lauren Mahlke

Serves 2
10 minute cooking time

8 large shrimp peeled and deveined
3 tablespoons of We Olive Mission Olive Oil plus more for drizzling to finish plate
kosher salt and black pepper to taste
2 tablespoons of We Olive Apple White Balsamic*
2 tablespoons of We Olive Black Olive Tapenade
2 tablespoons of sun-dried tomatoes removed from oil
5 large mint leaves, sliced into thin ribbons
1-16 oz can of cannellini beans, drained and rinsed
1 5oz. bag of prewashed spring lettuce mix

Place shrimp in a small bowl and add 1 tablespoon of We Olive Mission Extra Virgin Olive Oil and season with salt and pepper. Toss shrimp to coat. In a non-stick skillet on medium-high heat, cook the shrimp for 3 minutes on each side and remove from pan.

In a large bowl, combine 2 tablespoons of Mission EVOO with the White Apple Balsamic, Black Olive Tapenade, sun-dried tomatoes and mint. Whisk until well combined. Add beans and spring lettuce mix. Toss salad to combine and taste. Adjust seasoning with salt and pepper if needed. Divide between two plates and top with shrimp. Drizzle with a bit of Extra Virgin Olive Oil to garnish.

*Substitute any We Olive White Balsamic Vinegar if Apple Vinegar is out of season.