Shrimp And Asparagus Salad

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.

Cooking Method: Boiling

Cuisine: American

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 22.7

Dietary: Gluten-free

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

1 pound GREEN OR PURPLE ASPARAGUS
1 pound Cooked, peeled & cleaned Shrimp
1/2 cup Chopped red bell pepper
1 cup Mayonnaise
1/4 cup Finely chopped parsley
1/2 teaspoon Freshly ground white pepper
1/2 teaspoon Celery seed
1/2 teaspoon Salt
1 tablespoon Prepared horseradish
1/4 cup Freshly squeezed lemon juice
1 head Endive or Green leaf lettuce
2 whole Hard-cooked eggs, diced
4 wedges Lemon

Directions

1
Trim the woody ends off the asparagus. Cut the spears into 1/2-inch pieces.
2
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.
3
Drain the asparagus and rinse with cold water to stop the cooking process. Pat dry and set aside.
4
In a large mixing bowl, combine the prepared asparagus, cooked shrimp, and chopped red bell pepper.
5
In a separate small bowl, whisk together the mayonnaise, chopped parsley, white pepper, celery seed, salt, prepared horseradish, and lemon juice until smooth.
6
Pour the dressing over the shrimp and vegetable mixture. Toss gently until everything is evenly coated.
7
Arrange the endive leaves or green leaf lettuce on a serving platter or individual plates.
8
Spoon the shrimp and asparagus salad onto the greens. Sprinkle with diced hard-cooked eggs.
9
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.

Keywords: shrimp, asparagus, salad, horseradish, lemon, mayonnaise, spring, summer, seafood, vegetable, healthy, light, potluck, dinner, lunch, endive, eggs

Read it online: https://www.chefs-mate.com/recipe/shrimp-and-asparagus-salad/