Description
A refreshing salad with shrimp, zesty lime, and creamy avocado, perfect for warm weather meals.
Ingredients
- 20-25 raw shrimp, washed and dried with tails removed
- 1 tbsp. cilantro, finely chopped
- 3 garlic cloves, minced
- 2 limes (juiced)
- 1 bunch asparagus (about 1 pound)
- 1 corn on the cob or 1/2 cup canned corn
- 1 avocado
- 5 oz. mixed greens
- 8 oz. sugar snap peas
- 1 endive (optional)
- 3 tbsp. olive oil, divided
- Old Bay seasoning (a nice sprinkle)
- Chili pepper (a nice sprinkle)
- Salt (a nice sprinkle)
- Pepper (a nice sprinkle)
- 3 tbsp. lime juice (from 2 limes)
- 1 tbsp. honey
- 1/4 cup olive oil
- 2 tsp. Dijon mustard
- 1/2 tsp. soy sauce
Instructions
- Prepare the shrimp: In a sauté pan, add 1 1/2 tbsp. of olive oil and clean shrimp. Sprinkle them with Old Bay seasoning and chili pepper. Sauté on medium-high for 3 minutes without moving them. Add minced garlic, flip the shrimp, and cook for another 2-3 minutes. Turn off the heat, add 1 tbsp. of chopped cilantro and juice from one or two limes, stir, and let it cool in the refrigerator for 1-2 hours.
- Cook the asparagus: Trim the woody ends off the asparagus and place them in the same sauté pan with 1 1/2 tbsp. of olive oil. Heat it to medium-high and lay the asparagus flat, seasoning with salt and pepper. Sear for 4-5 minutes, flip, and sauté for another 2-3 minutes. Refrigerate for 1-2 hours.
- Prepare the corn: Microwave the corn on the cob with its husk for 4 minutes, or boil it for 2-3 minutes. Chill for 1-2 hours, remove the husk, and slice the corn off the cob into chunks.
- Slice the avocado: Carefully slice the avocado in half, remove the pit, and slice it into half-inch pieces.
- Assemble the salad: On a large platter, place the mixed greens in the center. Surround them with sugar snap peas and endive if using. Arrange the cold asparagus and fanned avocado around the mixed greens. Top everything with the chilled shrimp and corn. Drizzle with the optional dressing.
- Make the dressing: In a small container, combine lime juice, honey, olive oil, Dijon mustard, and soy sauce. Shake until thoroughly mixed and serve alongside the salad.
Notes
Allow the shrimp and asparagus to chill for enhanced flavors. Squeeze lime juice over avocado to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Mexican