For the Salad
1/2 pound medium shrimp, cooked, peeled and chilled
1/2 medium red onion, thinly sliced into half-moons
3–4 red radishes, thinly sliced
2 stalks celery, cut into 1/4-inch slices
1/2 – 1 English or Persian cucumber, thinly sliced and cut into half-moons
4 cups cooked white beans or 2 15-ounce cans of cannellini beans
For the Dressing
6 tablespoons extra-virgin olive oil or a blend of olive oil and avocado oil
3 scant tablespoons white wine vinegar
juice from 1 medium-large navel orange (cara cara if available)
1/4 teaspoon Rain’s Choice pure Vanilla Extract
sea salt and freshly ground black pepper to taste
3 – 4 tablespoons fresh mint, thinly sliced. If dill or basil are available, feel free to substitute.
Place the vegetables and beans into a large bowl then gently mix in the shrimp.
Prepare the dressing and pour over salad. Adjust flavors to taste. Add half of the mint or other herbs.
Allow salad to sit in the refrigerator for at least an hour so that the flavors soak into the beans.
Sprinkle the top with the balance of the mint before serving.
Serve with fresh bread and cheese.
If you prefer, plate 4 – 6 salad plates with lettuce or spinach leaves and top with the salad.