Shrimp and Asparagus Salad
Prep Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Prepping in advance would help to bring this salad together even quicker. Yum!
Ingredients:
24 to 28 cooked shrimp
2 cups broccoli, cut bite size
1 pound cooked asparagus
1 cup red cabbage, shredded
1 cup cucumbers, sliced
1 cup grape tomatoes, halved
1 avocado, sliced
1 cup quinoa, cooked and chilled
8 cups spring mix greens
Directions:
Bring a pot of water to a boil.
In a large bowl, fill with half ice and water.
Cut up the broccoli while you wait for the water to boil.
Carefully, add in broccoli and cook for 1 to 2 minutes.
The broccoli will become tender and bright in color.
Scoop out broccoli with a slotted spoon quickly and immediately move into the ice water.
Keep the broccoli in there for about 60 seconds, then drain in a colander and set aside.
Add 2 cups of spring mix to each salad plate or bowl.
Top with the shrimp, broccoli, asparagus, cabbage, cucumbers, tomato, avocado, and quinoa.
Then drizzle the salads with your favorite dressing. Enjoy!
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