This salad is a major treat especially on a warm spring day when asparagus are in peak season!
At this time of year, it’s one of our favorite main dinner dishes. Of course, this also makes a delish special luncheon for your very best ladies who lunch. (<*
The ingredients are simple and the preparation pretty easy. The key ingredient is use the freshest you can find!
(If shellfish are a problem you can substitute tuna.)
Best Shrimp Asparagus and Egg Salad
- 4-5 cups lettuce (your choice, but I suggest at least some Romaine for crunch. Also as you might know, best to tear off leaves and tear up with your hands rather than a knife, especially if not using a whole head. Somehow the knife use makes the remaining lettuce turn brown faster- not sure why–if someone knows the details please let me know.)
- 1 avocado, chopped or sliced
- 1/3 red onion, chopped ( not too fine)
- 1/2 lb. Bay shrimp cooked, rinsed and cooled the little guys)- put in fridge at least 1 hr. Ahead of serving ( I buy them cooked and cooled, but still rinse as they can be salty)
- 4-6 med Prawns, cooked, peeled and cooled
- 1 egg, hard boiled and sliced
- 1/2 lb. Green asparagus, cooked but still crisp, and cooled ( blanched is best– cook until crisp, then dunk right away in ice water to keep the color and crispness). Chop into 1″ pieces, leaving 4-6 spears whole for garnish.
- 1/3 cup olive oil
- Juice of I lemon ( you can use 1/2 lemon and 1/2 lime if you like)
- 1/2 tsp. Dijon mustard
- 2-3 cloves crushed garlic
- Tarragon, savory and/or Herbs de Provence; salt free seasonings and pepper to taste
1. At least one hour in advance of serving time, boil the egg, let cool or place in fridge ( can be done a day in advance ), when prep time, slice or chop and set aside. ( leave 3-4 round pieces for garnish)
2. Wash, spin and tear lettuce into bite sized pieces, put into serving bowl.
3. Prepare dressing; add garlic to oil, whisk in juice, mustard, spices and seasonings. ( can be made ahead and re-wisked)
4. Right before serving add Bay shrimp, chopped asparagus, chopped egg and chopped onion to lettuce.
At this point, dress and toss ( this is a trick I learned from a catering assistant, Maggie, my partner Rick’s daughter; dress the basic salad first, then add the toppings/garnishes, so they don’t all sink to the bottom.)
5. Add avocado pieces, whole Prawns, egg slices and asparagus spears for garnish- make it pretty! (see photo or use your own creativity!)
6. Serve with whole grain toast or crackers and cheese and a crisp, white wine if you like–we do!
Reblogged this on My Meals are on Wheels.
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