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


Credit: Yunhee Kim; Styling: Denise Canter

Recipe Summary test

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


Ingredient Checklist


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

  • 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.