Shrimp and Asparagus Salad

                             

Ingredients

• Dressing:
• 1/3 cup extra-virgin olive oil
• 2 1/2 tablespoons red wine vinegar
• 1/3 cup fresh flat-leaf parsley leaves
• 1 tablespoon chopped shallot
• 1/4 teaspoon kosher or regular salt
• 1/4 teaspoon pepper
• Salad:
• 20 medium shrimp, peeled and deveined (about 1 pound)
• 2 cups (1-inch) sliced asparagus (about 1 pound)
• 1 coarsely chopped yellow bell pepper
• 1/2 chopped seeded peeled cucumber
• 1/2 diced peeled avocado
• 4 cups mixed salad greens

Preparation

1. Fill a large pot half-full with water, and bring to a boil.

2. Meanwhile, combine the dressing ingredients in a blender and process until smooth, about 20-30 seconds. Set aside.

3. When water is boiling, add shrimp and asparagus pieces; cook 3-4 minutes or until shrimp is cooked through and asparagus is bright green. Drain in a colander, and run cold water over the shrimp and asparagus. When cool, toss the shrimp and asparagus with bell pepper, cucumber, and avocado in mixing bowl. Pour dressing over shrimp-and-vegetable mixture, and toss to coat.

4. Divide greens among 4 plates, and top each with 1/4 of the shrimp-and-vegetable mixture.

Nutritional Information

Calories per serving:	239
Fat per serving:	13g
Saturated fat per serving:	2g
Monounsaturated fat per serving:	9g
Polyunsaturated fat per serving:	2g
Protein per serving:	21g
Carbohydrates per serving:	10g
Fiber per serving:	5g
Cholesterol per serving:	168mg
Iron per serving:	5mg
Sodium per serving:	291mg
Calcium per serving:	95mg