This salad is an Easter tradition in our family. The ingredients and flavors say spring, but it is delicious any time of year! Skip the appetizers; the abundance of shrimp make this an appetizer and salad in one. Enjoy!
Ingredients
Salad
- 2 pounds asparagus, cut into 2-inch pieces
- 2 pints cherry tomatoes, halved
- 2 (8 ounce) packages mixed spring salad greens
- 1 pound frozen cooked, peeled and deveined shrimp, thawed
- 2 large avocados, diced
Dressing
- 2 cups mayonnaise
- ¼ cup white wine vinegar
- ¼ cup chopped fresh dill
- 2 tablespoons water
- 1 tablespoon minced garlic
- salt and ground black pepper to taste
Directions
Step 1
Combine mayonnaise, vinegar, dill, water, and garlic in a bowl; whisk until well combined. Season with salt and pepper and refrigerate for several hours or overnight for flavors to meld.
Step 2
Bring a pot of lightly salted water to a boil over medium-high heat. Cook asparagus until just tender, about 3 minutes. Drain and rinse under cold water.
Step 3
Combine asparagus, cherry tomatoes, salad greens, shrimp, and avocados in a large bowl. Toss with desired amount of dressing and serve.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 613 | |
% Daily Value * | |
Total Fat55g | 71% |
Saturated Fat8g | 42% |
Cholesterol132mg | 44% |
Sodium461mg | 20% |
Total Carbohydrate18g | 6% |
Dietary Fiber9g | 31% |
Total Sugars4g | |
Protein18g | |
Vitamin C32mg | 159% |
Calcium80mg | 6% |
Iron5mg | 30% |
Potassium940mg | 20% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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