This Shrimp, Asparagus and Avocado Salad is a delicious summer dish that can be shared with friends or enjoyed as a light dinner. It’s packed with fresh vegetables and herbs and finished with a lemon dijon vinaigrette.
I made this Shrimp, Asparagus and Avocado salad a few weeks ago for our teacher training graduation party. I like bringing salad-type dishes to potlucks because sometimes they tend to get overloaded with dips and desserts. (Side note: I totally contributed to the dessert overload with these salted fudge brownies!)
I’m always looking for new twists on salads to keep them fresh and interesting. I loved that this salad didn’t include any lettuce, just lots of veggies, healthy fat from avocados and a punch of lean protein from the shrimp. Did you know that a 4-ounce serving of shrimp 27 grams of protein with just around 112 calories?
It’s also full of fresh basil and tomatoes, making it a great dish for those of you with summer gardens! It’s finished off with a light vinaigrette of lemon juice, dijon mustard and olive oil which brightens up the salad without weighing it down.
This Shrimp, Asparagus and Avocado salad is fast and easy to prepare. Due to the quick cooking time of shrimp and asparagus, I had this one prepped and ready in under 20 minutes.
Shrimp, Asparagus and Avocado Salad
1 pound of medium-large shrimp, peeled, deveined and cut in half
2 bunches (2 lbs) of asparagus, trimmed and cut in half (be sure to snap off the woody ends!)
1 large avocado, diced
2 cups grape or cherry tomatoes, cut in half
1 cup fresh basil, julienned
1/4 cup olive oil, plus 1 tablespoon
Juice from 1/2 lemon
1 tablespoon dijon mustard
Salt and pepper, to taste
Wash, dry and prep veggies and shrimp.
You’ll want to cook the asparagus first. You can either steam it or blanche it in boiling water. If you’re going the steaming route, place a steamer basket in a large pot and add a few inches of water. Bring to a boil and then add asparagus. Cover and cook 4-6 minutes, or until tender but still has a bit of a bite. You don’t want mushy asparagus! Remove from steamer basket and let cool. If you’re blanching, bring a large pot of salted water to a boil and add asparagus. Cook 2-4 minutes, or until tender but still has a bit of a bite. Drain and let cool. Cooking time for steaming and blanching will depend on the size of your spears.
While the asparagus is cooking, whisk together the 1/4 cup olive oil, lemon juice and dijon for the vinaigrette. Season with salt and pepper to taste.
While the asparagus is cooling, cook the shrimp. Season your shrimp with salt and pepper and if you have any other herb blend you like to use, add that too! I used a garlic herb blend. Heat 1 tablespoon of olive oil in a large skillet. Add shrimp and cook 2-3 minutes on medium-high heat or until opaque and cooked through. Remove from heat.
To assemble the salad, place the asparagus, shrimp, avocado, tomatoes and basil in a bowl. Pour the vinaigrette over it and lightly toss to combine and coat. Season again with salt and pepper to taste. Serve at room temperature or chilled.
Yield: 8 servings
(Recipe adapted from Elana’s Pantry)