• 1/2 to 1 pound of cooked shrimp thawed if frozen OR 2 cups of cooked chicken
• 1 15-ounce can white beans any kind, drained (use 2 cans for 4 servings)
• 1/2 onion, diced

Lemon Vinaigrette*:

• 1/4 cup olive oil
• 2 tablespoons lemon juice preferably fresh
• 1 teaspoon Dijon mustard
• 1 clove garlic minced
• 1/4 teaspoon black pepper
• 1/4 teaspoon sea salt
• 1/4 teaspoon dried herbs optional (basil, thyme, rosemary, oregano or a mix like Italian)
• 1/2 teaspoon honey or maple syrup optional

Optional Vegetables:

• Chopped sweet peppers, or mild green peppers like Anaheim or poblano for a different flavor profile
• Chopped tomatoes or top with halved grape tomatoes.
• Cucumbers, sliced or chopped
• Cheese: grated parmesan or romano, crumbled feta, queso fresco, goat, or blue cheese.
• Pickled foods: chopped pickled green beans, pepperoncini, roasted peppers, marinated artichoke hearts, giardiniera, pickled jalapeños.
• Fermented veggies: chopped fermented cauliflower and carrots, corn relish, fermented jalapeños even sauerkraut served on the side.
• Lettuce, spinach, or chopped kale for serving