Shrimp and Asparagus Salad

This Shrimp and Asparagus salad and homemade dressing are ready in 20 minutes and is great for week night meals.

Yield: Makes 4 servings (serving size: 1 1/2 cups salad and 2 tablespoons dressing)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 239
  • Fat: 13g
  • Saturated fat: 2g
  • Monounsaturated fat: 9g
  • Polyunsaturated fat: 2g
  • Protein: 21g
  • Carbohydrate: 10g
  • Fiber: 5g
  • Cholesterol: 168mg
  • Iron: 5mg
  • Sodium: 291mg
  • Calcium: 95mg

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

Preparation

  1. 1. Fill a large pot half-full with water, and bring to a boil.
  2. 2. Meanwhile, combine the dressing ingredients in a blender and process until smooth, about 20-30 seconds. Set aside.
  3. 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. 4. Divide greens among 4 plates, and top each with 1/4 of the shrimp-and-vegetable mixture.
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