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.
My mother-in-law is visiting and we’ve had the privilege of having her cook for us. She made this insanely delicious salad for us a few days ago. Both hubby and I loved it so much that I had to photograph it and share it with you — with her permission of course, hubby also requested that it become a regular part of our meal plans.
Her salad was inspired by a food magazine, but I think that the adjustments she made turned the salad into a sumptuous recipe thats perfect as a casual meal just for you, or one that dinner guest will love.
You’ll noticed that there aren’t specific amounts for the ingredients, and this makes it a great “recipe” because you can adjust it to fit any number of people. I just listed a rough estimate of what she used for us three — but we had enough leftovers for a forth person.
I know you’ll love all of the delicious flavours and I’m sure that this salad too will become a regular in your kitchen. Enjoy!
- 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
- 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.
- 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.
- 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.)
- 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!