Shrimp and Asparagus Salad with Caper Dressing

Easy
Salads

Characteristics

Under 30 minutes Dairy Free Without Eggs Without peanuts Without nuts No Added Sugar Low in Fat

Nutritional Facts Per Serving

320
Calories
35 g
Protein
8 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 320
  • Lipides 16 g
    • Saturated fat  2 g
  • Cholesterol 255 mg
  • Sodium  480 mg
  • Carbs 8 g
    • fiber  3 g
    • Sugar  4 g
  • Protein 35 g

Ingredients

  • 24-30 cooked medium shrimp, peeled with tails intact
  • 2 bunch asparagus, trimmed and blanched
  • 2 English hot house cucumbers, thinly sliced
  • 1/2 cup mint leaves, washed

For Caper Dressing

  • 2 tablespoons salted capers, rinsed and drained
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons white wine vinegar
  • 2 cloves garlic, crushed
  • Cracked black pepper

Method

  1. Defrost shrimp under running cold water; drain and keep chilled.
  2. Blanch asparagus in boiling water for 2 minutes, chill and set aside.
  3. To make the caper dressing, place the capers in a bowl and lightly crush with the back of a spoon. 
  4. Add olive oil, vinegar, garlic and pepper; stir to combine.
  5. Arrange asparagus, cucumber, prawns and mint on plates and spoon over caper dressing to serve.

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