ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Shrimp and Asparagus Salad

Photo: Yunhee Kim; Styling: Denise Canter
Prep time 20 mins
Cook time 5 mins
Yield Makes 4 servings (serving size: 1 1/2 cups salad and 2 tablespoons dressing)
This Shrimp and Asparagus salad and homemade dressing are ready in 20 minutes and is great for week night meals.

Ingredients

  • Dressing:
  • 1/3 cup extra-virgin olive oil
  • 2 1/2 tablespoons red wine vinegar
  • 1/3 cup fresh flat-leaf parsley leaves
  • 1 tablespoon chopped shallot
  • 1/4 teaspoon kosher or regular salt
  • 1/4 teaspoon pepper
  • Salad:
  • 20 medium shrimp, peeled and deveined (about 1 pound)
  • 2 cups (1-inch) sliced asparagus (about 1 pound)
  • 1 coarsely chopped yellow bell pepper
  • 1/2 chopped seeded peeled cucumber
  • 1/2 diced peeled avocado
  • 4 cups mixed salad greens

Nutrition Information

  • calories 239
  • fat 13 g
  • satfat 2 g
  • monofat 9 g
  • polyfat 2 g
  • protein 21 g
  • carbohydrate 10 g
  • fiber 5 g
  • cholesterol 168 mg
  • iron 5 mg
  • sodium 291 mg
  • calcium 95 mg

How to Make It

  1. Fill a large pot half-full with water, and bring to a boil.

  2. Meanwhile, combine the dressing ingredients in a blender and process until smooth, about 20-30 seconds. Set aside.

  3. When water is boiling, add shrimp and asparagus pieces; cook 3-4 minutes or until shrimp is cooked through and asparagus is bright green. Drain in a colander, and run cold water over the shrimp and asparagus. When cool, toss the shrimp and asparagus with bell pepper, cucumber, and avocado in mixing bowl. Pour dressing over shrimp-and-vegetable mixture, and toss to coat.

  4. Divide greens among 4 plates, and top each with 1/4 of the shrimp-and-vegetable mixture.