1 15.5-ounce can or 1 cup dried cannellini beans, rinsed
12 cooked, peeled, and deveined medium wild caught shrimp
1/2 organic or garden fresh cucumber, seeded and cut into half-moons
2 tablespoons chopped fresh dill, organic or garden fresh
2 tablespoons pure olive oil
2 tablespoons fresh organic lemon juice
sea salt and cracked black pepper
Between 2 lunch containers, divide the beans, shrimp, cucumber, and dill.
In a small bowl, whisk together the olive oil, lemon juice, salt and black pepper; divide between 2 small containers.
Refrigerate the salad and the dressing up to one day in advance; toss together just before serving.