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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Shrimp and Asparagus Salad

Source: dLife

Shrimp and asparagus mixture tossed with shallot/wine vinaigrette.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	854.7

Total Carbs	18.6 g

Dietary Fiber	5.0 g

Sugars	5.3 g

Total Fat	31.4 g

Saturated Fat	4.8 g

Unsaturated Fat	5.5 g

Potassium	611.4 mg

Protein	120.4 g

Sodium	972.3 mg

Dietary Exchanges 31.4 Fat, 2.2 Vegetables, 16.4 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.3333
0.3333 cup extra virgin olive oil 2.5
2 1/2 tbsp red wine vinegar 0.3333
0.3333 cup chopped parsley 1.0
1 tbsp shallots, chopped 0.25
0 1/4 tsp kosher salt 0.25
0 1/4 tsp black pepper 20.0
20 each raw medium shrimp 1.0
1 lb fresh asparagus 1.0
1 each large yellow bell pepppers 0.5
0 1/2 each small cucumber, peeled 0.5
0 1/2 each medium avocadoes 4.0
4 cup romaine lettuce leaf

Directions

Boil a large pot of water.
Using a food processor or blender, puree first six ingredients until smooth. Reserve.
Cook shrimp and asparagus in boiling water 3 to 4 minutes or until shrimp is fully cooked and asparagus is still bright green. Strain and quickly dunk in an ice bath and strain again. Combine shrimp and asparagus with bell pepper, cucumber, and avocado. Drizzle dressing over mixture.
When ready to serve, top salad greens with shrimp mixture.