Shrimp Avocado Asparagus Salad Recipes
SHRIMP, ASPARAGUS AND AVOCADO SALAD
Provided by Jen Eddins
Time 45m
Number Of Ingredients 9
Steps:
- 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.
SHRIMP, AVOCADO & ASPARAGUS SALAD
This is a beautiful and refreshing salad fo any occasion. This is simply yummy at it's best! Cooking with Passion, sw:)
Provided by Sherri Williams
Categories Salads
Time 20m
Number Of Ingredients 14
Steps:
- 1. Gently toss salad ingredients together. Drizzle with dressing and enjoy!
SHRIMP AND FRESH ASPARAGUS SALAD
Let the delicate flavor of shrimp and tender-crisp asparagus shine through in a simple salad with lemon-mayonnaise dressing.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in large skillet over medium-high heat until hot. Add asparagus and bell pepper; sprinkle with salt and pepper. Cook 6 to 8 minutes or until asparagus is crisp-tender, stirring frequently. Cool slightly.
- Meanwhile, in small bowl, combine mayonnaise, lemon juice, paprika and garlic; blend well.
- To assemble salads, arrange asparagus and bell pepper on individual salad plates. Spoon mayonnaise mixture over each salad. Top each evenly with shrimp and hard-cooked eggs.
Nutrition Facts : Calories 315, Carbohydrate 10 g, Cholesterol 305 mg, Fat 4 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 4 g, ServingSize 1/4 of Recipe, Sodium 490 mg, Sugar 7 g
SHRIMP AVOCADO SALAD
This salad can be served as a cool and satisfying dinner or lunch. The delicious taste and smooth texture of avocados mixed with the crisp shrimp salad is heavenly. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place first 7 ingredients in a large bowl. Mix lime juice, vinegar, oil and adobo seasoning; stir into shrimp mixture. Refrigerate, covered, to allow flavors to blend, about 1 hour., To serve, gently stir in avocados. Serve over lettuce or in lettuce leaves. Serve with lime wedges.
Nutrition Facts : Calories 252 calories, Fat 16g fat (2g saturated fat), Cholesterol 115mg cholesterol, Sodium 523mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges
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