Shrimp And Asparagus Salad
Description
This Shrimp and Asparagus Salad is a refreshing yet hearty dish that balances the earthiness of fresh asparagus with the sweetness of cooked shrimp. The dressing is the star, combining rich mayonnaise with a kick of prepared horseradish, bright lemon juice, and aromatic herbs like parsley and celery seed. Its a perfect meal for spring or summer, offering a light but satisfying texture that works well for weeknight dinners or potluck contributions. Served over crisp lettuce or endive leaves and topped with diced hard-boiled eggs, this salad brings together classic flavors in a modern, easy-to-assemble package. Its elegant enough for entertaining but simple enough for a quick lunch.Ingredients
Directions
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Trim the woody ends off the asparagus. Cut the spears into 1/2-inch pieces.
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Bring a pot of salted water to a boil. If using green asparagus, blanch it for about 1 minute until barely tender. If using purple asparagus that is very tender, you may skip cooking or blanch briefly.
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Drain the asparagus and rinse with cold water to stop the cooking process. Pat dry and set aside.
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In a large mixing bowl, combine the prepared asparagus, cooked shrimp, and chopped red bell pepper.
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In a separate small bowl, whisk together the mayonnaise, chopped parsley, white pepper, celery seed, salt, prepared horseradish, and lemon juice until smooth.
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Pour the dressing over the shrimp and vegetable mixture. Toss gently until everything is evenly coated.
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Arrange the endive leaves or green leaf lettuce on a serving platter or individual plates.
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Spoon the shrimp and asparagus salad onto the greens. Sprinkle with diced hard-cooked eggs.
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Garnish with lemon wedges and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 22.7kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 2.3mg1%
- Total Carbohydrate 4.4g2%
- Dietary Fiber 2.4g10%
- Sugars 2.2g
- Protein 2.5g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Keep leftovers in an airtight container in the refrigerator for up to 2 days. The asparagus may soften slightly over time.
Ingredient Substitutions: You can substitute the mayonnaise with Greek yogurt for a lighter option, though the flavor will be tangier. Dijon mustard can also be added to the dressing for extra depth.
Tip: Ensure the shrimp are fully thawed and drained before adding to the salad to prevent it from becoming watery.
Variation: Add diced avocados or sliced radishes for extra crunch and color.
shrimp, asparagus, salad, horseradish, lemon, mayonnaise, spring, summer, seafood, vegetable, healthy, light, potluck, dinner, lunch, endive, eggs
