Shrimp & Asparagus Spring Salad
Prep time
Cook time
Total time
A light salad that takes advantage of spring's asparagus season. This salad is bursting with fresh flavours and is both light and hearty enough for spring or even for hot summer weather.
Recipe type: Main
Cuisine: International
Serves: 4 servings
  • one bunch of asparagus
  • 1 lb. or 500gm of shrimp, peeled and deveined
  • 2 large potatoes, throughly rinsed
  • baby romaine lettuce, cut into bite-size pieces
  • baby spinach
  • roughly chopped parsley leaf, to taste or a small handfull
  • sliced radishes
  • crumbled feta cheese
  • Italian salad dressing
  • olive oil
  1. Place the shrimp in a bowl and drizzle with a little bit of Italian dressing and set aside to marinade. Next, throughly rinse the potatoes and place them in a pot of salted water. Boil/cook until they are fork tender. Set aside to cool.
  2. Prepare the asparagus by slicing off the tips down to as much of the lenght of asparagus as you'd like. Place in a pot of boiling water and cook just until tender or to your desired tenderness. Set aside to cool.
  3. Heat a stop-top grill or a large pan and drizzle with a little bit of oil, once hot place the shrimp on it and grill/cook on one side for 4 minutes then flip over and cook until the shrimp turns pink an d is cooked through -- roughly 3 to 4 more mintues. (You can check for doneness and the shrimp should feel firm but not too firm or rubbery. Also if you slice it it will be whiteish-pink throughout and no longer have a translucent colour to it.)
  4. Place the lettuce, spinach, parsley leaf and sliced radishes in a large bowl; then toss until well combined. Now plate each plate with this salad mixture. Slice the potatoes into thin slices and place some on each plate. Next add the asparagus tips to each plate, then sprinkle some of the crumbled feta cheese. Now arrange some cooked shrimp onto the salad and lastly drizzle with Italian dressing to taste. Serve immideatly and enjoy!
Recipe by Mexican Made Meatless™ at