Ingredients
Scale
- 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
Instructions
- 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.