Go Back
Gigi Salad on Flabread | realmomkitchen.com
Print Pin
No ratings yet

Gigi Salad on Whole Wheat Flatbread with Creamy White Bean and Artichoke Spread

Calories
Author Laura

Ingredients

For Citrus Vinaigrette:

  • 1 Tbsp orange zest
  • ½ cup fresh orange juice
  • ¼ cup fresh grapefruit juice
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp red wine vinegar
  • 1 Tbsp soy sauce
  • 1 Tbsp agave syrup or honey
  • 1 pinch chile flakes
  • 1 Tbsp extra virgin olive oil
  • Salt and pepper to taste

For Creamy White Bean and Artichoke Spread:

  • 1 Tbsp olive oil
  • ½ tsp garlic chopped
  • 4 Tbsp celery diced
  • 1 cup artichoke hearts cooked (frozen and thawed)
  • 4 oz low fat cream cheese room temperature
  • ½ can 15.5 oz BUSH’S® Cannellini Beans, drained and rinsed (reserve ½ can for salad)
  • 1 pinch cayenne optional*
  • 2 Tbsp chives
  • 1 Tbsp lemon juice
  • Salt and pepper to taste

For Salad:

  • 2 cups hearts of palms washed, sliced across the grain
  • 2 cups orange segments approximately 2 oranges
  • 1 cup jicama julienne
  • 1 lb shrimp cooked (size: 21 – 25 per lb)
  • Salt and pepper
  • ½ cup pomegranate seeds arials
  • 1 each avocado cut in ¼ lengthwise, then in ¼” pieces
  • ¼ cup scallions cut on bias, thin
  • 2 cups butter lettuce cut into ½” x 2” wide strips
  • ½ can 15.5 oz BUSH’S® Cannellini Beans, drained and rinsed
  • 4 each whole wheat pizza dough flatbreads
  • 2 Tbsp slivered almonds toasted
  • Salt and pepper to taste

Instructions

  • For Citrus Vinaigrette: Combine all ingredients in medium bowl and whisk. Season with salt and pepper.
  • For Creamy White Bean and Artichoke Spread: Heat olive oil in small sauté pan over medium heat.
  • Add garlic and celery and cook until garlic is aromatic, approximately 20 seconds.
  • Add artichokes and sauté until artichokes are slightly browned, approximately 5 minutes.  Set aside and cool in refrigerator.
  • Combine cream cheese and ½ can of beans in food processor.  Add *optional cayenne.  Process until smooth.
  • Add in cool artichoke mixture.  Puree until slightly chunky. Add chives.  Season with lemon juice and salt and pepper.
  • For Salad: Combine hearts of palm, orange, jicama and shrimp in large bowl; season with salt and pepper.
  • Dress salad with 4 tablespoons citrus dressing.
  • Gently mix in pomegranate seeds, avocados, scallions, lettuce and ½ can of beans.  Adjust seasoning.
  • Spread creamy white bean and artichoke spread on warm whole wheat flatbread.
  • Serve salad on top of flatbread.
  • Garnish with toasted almonds and season with salt and pepper.

Notes

  • Culinary Notes:
    For Salad
  • Mix up the ingredients to make this a seasonal favorite. Use oranges and pomegranates in the winter.  In the summer, replace orange with mango, peach or nectarines. Replace pomegranates with radishes.
  • For Creamy White Bean and Artichoke Spread
  • Use as a spread on sandwiches or flatbreads.
  • Variations:
    For Salad
  • Use raw shrimp, sauté over high heat in a non-stick pan with a little oil.
  • Deglaze with 2 tablespoons citrus vinaigrette.
  • Replace shrimp with strips of chicken breasts.
  • For Vinaigrette
  • Replace grapefruit juice with orange juice.
  • Add 1 shake of Tabasco.
  • Replace red wine vinegar with white balsamic vinegar