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Spring Pea Salad with White Beans and Shrimp

Yields8 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

This spring pea salad with white beans and shrimp contains flavors that will excite your mouth. The Vinaigrette has a sweet, fresh flavor, and the salad follows a similar taste. The salad is topped off with shavings of Parmegiano-Reggiano cheese, and ready for you to enjoy!

Spring Pea Salad with White Beans and Shrimp

 ¼ cup Colavita Prosecco White Wine Vinegar
 1 tbsp honey
 1 tbsp roughly chopped fresh mint
 1 tsp roughly chopped fresh thyme
  cup Colavita Extra Virgin Olive Oil
 1 cup fresh or frozen peas
 1 ¼ lbs baby potatoes
  cup Colavita Extra Virgin Olive Oil
 10 oz mixed spring greens
 8 large radishes, trimmed, very thinly sliced
 1 lb uncooked, large shrimp, peeled and deveined
 16 oz cannellini beans, drained
 1 jar Colavita Artichoke Hearts, rinsed and quartered
 Sea salt
 Freshly ground pepper
 Shaved parmigiano-reggiano cheese
Make the vinaigrette:

Place all the vinaigrette ingredients in a blender and puree. Taste and adjust seasoning. You may want to add more honey, mint or salt.

Make the salad:

Heat 2 tablespoons Colavita Olive Oil in heavy large nonstick skillet over high heat until hot. Add the shrimp and sauté until cooked through, about 3 minutes. Using tongs, transfer shrimp to plate and season with salt and pepper.


Cook peas in large pot of boiling salted water until just tender, 4 to 5 minutes. Transfer peas to an ice bath to cool. Drain them and pat dry. Once the peas have drained, place them in a small bowl and toss with 2 tablespoons of the vinaigrette.


Place potatoes in large saucepan. Add cold water to cover potatoes by 1 inch, along with ¼ tsp salt. Bring to boil and cook until potatoes are tender, 10 to 15 minutes. Drain the potatoes and let them cool for 5 minutes. Once the potatoes are cooled, quarter them with a sharp knife.


Place the potatoes in a large bowl. Add the White Beans and ¼ cup vinaigrette; toss to coat. Season to taste with salt and pepper. Add 1 more tablespoon of the vinaigrette if the mixture seems dry.


Place greens and radishes in a large salad bowl. Toss with enough vinaigrette to coat. Arrange potatoes, peas, beans and artichoke hearts on top of the greens. Place the shrimp on top.


Garnish with shavings of Parmegiano-Reggiano cheese. Serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 399
% Daily Value *
Total Fat 25g39%
Total Carbohydrate 25g9%

Sugars 415g
Protein 2145g4290%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.