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Mediterranean Fava Bean and Shrimp Salad
Experience the fresh, vibrant flavors of the Mediterranean with this delightful Fava Bean and Shrimp Salad. Succulent shrimp and creamy fava beans are tossed with crisp cucumber, juicy cherry tomatoes, and tangy red onion. A zesty lemon dressing adds a punch of brightness, making this salad a perfect indulgence on a warm day. The recipe originates from the coastal regions of Spain, where fava beans and shrimp are abundant, making it a beloved staple in the local cuisine.
Ingredients
- Salt
- 1/2 teaspoon, or to taste
- Pepper
- 1/4 teaspoon, or to taste
- Fresh parsley
- 1/4 cup, finely chopped
- Cucumber
- 1, medium-sized, diced
- Cherry tomatoes
- 1 cup, halved
- Red onion
- 1/2, thinly sliced
- Garlic
- 2 cloves, minced
- Olive oil
- 3 tablespoons, divided
- Lemon
- juice of 1 lemon
- Shrimp
- 1 pound, peeled and deveined
- Fava beans
- 2 cups, shelled
Instructions
- Bring a pot of salted water to a boil. Once boiling, add the fava beans and cook for 3-4 minutes, or until just tender. Drain the beans and rinse under cold water to stop the cooking process. Once cooled, remove the outer skins from the beans.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Add the shrimp to the skillet and sauté until they turn pink and are cooked through, about 3-4 minutes. Remove the skillet from the heat and set aside.
- In a large bowl, combine the cooked fava beans, sautéed shrimp, sliced red onion, halved cherry tomatoes, diced cucumber, and chopped parsley.
- To prepare the dressing, in a small bowl, whisk together the lemon juice, remaining 2 tablespoons of olive oil, salt, and pepper until well combined.
- Drizzle the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
- Chill the salad in the refrigerator for at least an hour before serving to allow the flavors to meld together. Serve cold and enjoy!
Dietary Information
Servings: 4 Dish Type: Salad Prep Time: 20 minutes Cook Time: 10 minutes Calories: 280 Fat: 12g Carbs: 18g Protein: 24g Sodium: 340mg Sugar: 4g
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