Gazpacho Salad with Shrimp recipe
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Ingredients
- 1 pound fresh asparagus, trimmed and sliced diagonally into 2-inch pieces 1 pound large peeled and deveined cooked shrimp 2 cups cubed and seeded English cucumber 2 cups chopped tomatoes ½ cup diced green bell pepper ¼ cup finely chopped red onion ¼ cup thinly sliced fresh basil ¼ cup tomato juice 3 tablespoons red wine vinegar 1 tablespoon olive oil 2 cloves garlic, minced 2 teaspoons white sugar ⅛ teaspoon hot pepper sauce 1 pinch salt and ground black pepper to taste 8 cups mixed salad greens
Nutrition Info
- 226.1 caloriescarbohydrate: 17.6 gcholesterol: 221.3 mgfat: 5.3 gfiber: 6.5 gprotein: 29.5 gsaturatedFat: 0.9 gservingSize: -sodium: 374.1 mgsugar: 9 gtransFat: : -unsaturatedFat: : -
Directions Gazpacho Salad with Shrimp
Directions
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Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until crisp-tender, about 3 minutes. Drain and rinse in ice cold water, drain well.
Combine steamed asparagus, shrimp, cucumber, tomatoes, bell pepper, onion, and basil in a large bowl.
Combine tomato juice, vinegar, oil, garlic, sugar, hot sauce, salt, and pepper in a small bowl. Stir dressing with a whisk until well blended. Pour over shrimp mixture and toss well. Divide greens among 4 plates and top each with 2 cups of the shrimp salad.