Shrimp & Roasted Asparagus Salad

with marinated feta, toasted pinons (Pine nuts) and lemon avocado crema

A super simple, yet super scrumptious, easy summer meal that’s on the table in about 30 minutes. Faster than take-out and oh so much better (and better for you)!

I first made this salad a little over a month ago. back when my daughter’s graduation was looming and I was running around like a chicken with my head cut off trying to get everything ready for the big event. If you haven’t ever experienced this phenomenon, it’s a little like nesting (that thing new parents do when the new baby is almost here) in reverse. There are a lot of crazy emotions involved, from joy to pride to tears, and it all feels so BUSY, kind of like getting ready for a wedding. All of these things are now in my past … thankfully. Daughter has graduated (although we haven’t yet received the diploma) and life has kind of settled down (except, you know, there’s the normal craziness of all the fun summer activities … and pressure around the “what comes next” conversations, not to mention the thank you notes, which neither of us are any good at.)

Anyway, the salad: I made it, I photographed it, I was all excited to post it, when I discovered that there was a smudge on the camera lens (long after the salad was gone) and the pics were all pretty much fuzzy garbage. It took me this long before I had time (and the ingredients) to make the salad again. Yes, it’s just as good as I remember. I really do recommend going to the extra trouble of marinating the feta cheese. It’s SO worth it!

Shrimp & Roasted Asparagus Salad with Lemon Avocado Crema

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: About 2 servings 1x

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Ingredients

Scale 1x2x3x

For the asparagus:

• 1 Tablespoon garlic-infused olive oil (or oil from marinated cheese-recipe here)
• 1 bunch asparagus (about 1 lb.)
• Red Robin Seasoning (or your favorite seasoned salt) & freshly ground pepper, to taste

For the lemon avocado crema:

• 1 small ripe avocado, peeled & pitted
• 1 – 2 cloves garlic
• Juice of 1 large lemon (about 1/4 cup juice)
• 1/4 cup low fat milk
• 1/4 cup nonfat plain yogurt
• 2 – 3 Tablespoons extra virgin olive oil
• 2 Tablespoons light mayo
• 1 teaspoon sugar
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon Old Bay Seasoning
• A few fresh tarragon, rosemary, and basil leaves (or other fresh herbs)

For the salad:

• About 18 large pre-cooked frozen shrimp, thawed
• 1 – 3 Tablespoons toasted pine nuts (pinons)
• 1 – 3 Tablespoons crumbled feta (best if from marinated feta – recipe here)

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Instructions

1. Preheat the oven to 400 F. Spray a baking sheet with cooking spray. Toss the asparagus with the oil and sprinkle liberally with seasoning and freshly ground pepper. Roast in the oven for about 10 minutes or until the asparagus is bright green and crisp tender. Remove from oven and set aside to cool.
2. In a handi chopper or mini food processor, add the crema ingredients and process until smooth. Set aside.
3. To make the salads: Lay the roasted asparagus lengthwise on the plate (or chop it up and use it as a bed for the shrimp). Top with about 9 shrimp per serving, then sprinkle with pine nuts and feta and drizzle with the avocado crema. Enjoy!

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This post was shared at Amaze Me Monday, Meatless Monday and Hearth & Soul Bloghop.