Shrimp and Asparagus Salad

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  • 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


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.

  • Prep Time:
  • Cook Time:

  • 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)

Nutritional Information

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

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