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

Kitty Broiher and Kimberly Mayone
Recipe by Health May 2007

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Yunhee Kim; Styling: Denise Canter

Recipe Summary

prep:
20 mins
cook:
5 mins
total:
25 mins
Yield:
Makes 4 servings (serving size: 1 1/2 cups salad and 2 tablespoons dressing)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large pot half-full with water, and bring to a boil.

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

  • 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.

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

Nutrition Facts

239 calories; fat 13g; saturated fat 2g; mono fat 9g; poly fat 2g; protein 21g; carbohydrates 10g; fiber 5g; cholesterol 168mg; iron 5mg; sodium 291mg; calcium 95mg.
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