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Asparagus and Shrimp Salad with Lemon Dill Vinaigrette

Asparagus and shrimp in a light vinaigrette makes a perfect dish for an elegant luncheon. Serve over a mix of greens or with an orzo or couscous salad. Photo credit: Amy Johnson from She Wears Many Hats.

Ingredients
Serves:
Directions
15 mins Prep time 10 mins Cook time
15 mins Prep time
10 mins Cook time
  • Cook asparagus in boiling water in large saucepan 3 to 4 minutes or just until tender-crisp. Immediately place in bowl of ice water until cold. Repeat cooking and chilling process with shrimp. Drain well. Place in large bowl.

  • Meanwhile, toast dill seed in small skillet on medium heat 1 to 2 minutes or until fragrant. Immediately remove from hot pan to avoid over-toasting.

  • Mix oil, lemon juice, shallot, dill seed, mustard, sugar and salt in small bowl with wire whisk until well blended. Add to asparagus and shrimp; toss to coat well. Serve immediately.

Nutrition information

(Amount per serving)

  • Calories: 199Cholesterol: 168mg
  • Sodium: 374mgProtein: 2g
  • Total Fat: 11gFiber: 1g
  • Carbohydrate: 5g

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