Shrimp & Asparagus Salad With Oranges

 

 

When you need a lighter, healthy meal, an entree salad can hit the spot and make you smile.  My shrimp and asparagus salad with oranges is a perfect example. It’s a delightful spring salad with fresh greens, orange segments, asparagus,  shrimp, and a lovely citrus vinaigrette. It’s fast and so tasty.  In 20 minutes, you can be sitting with your family and friends and enjoying the flavor.   You can serve a small version of this salad as a first course, but I love it as an entrée.  I’m using quick broiled shrimp, but you can also use any cooked shrimp like grilled, boiled,  or sautéed.

My fresh greens today are arugula (rocket).  The arugula adds a peppery note to the salad. You may use all arugula, a mix of arugula and baby spinach, or even all baby spinach if you’re not an arugula fan.

 

 

Shrimp & Asparagus Salad With Oranges

Use organic when available. Makes 2 entrée salads or 4 first course salads

Ingredients

Salad

• 1 lb medium shrimp peeled and de-veined
• 2 tbsp fresh lemon juice
• 3 tbsp olive oil
• 2 cups asparagus chopped about 1" (about 1 lb)
• 2 oranges
• 5 oz fresh greens: arugula, baby spinach or mix of both

Vinaigrette

• 1/4 cup extra-virgin olive oil
• 2 tbsp orange juice from segmenting oranges
• 1 tbsp balsamic or red wine vinegar
• squeeze of a fresh lemon
• 1/2 tsp honey
• 1/2 tsp Dijon mustard 
• Salt and pepper to taste

Instructions

Salad

• Preheat broiler
• Bring a medium pot of water to a boil
• Place shrimp in large bowl and add lemon juice and 3 tbsp of olive oil with dash of salt
• Stir and coat shrimp well
• Cover broiler pan with non-stick foil and place shrimp in single layer on pan
• Place pan on the top rack, a few inches below the element
• Broil about 1½ minutes or more per side, just until shrimp turn pink
• Let shrimp cool while you make salad
• With a sharp knife carefully slice off the top and bottom of each orange over bowl
• Slice the skin away from the flesh and discard
• Remove any remaining white pith
• Cut between the membranes to segment orange retaining any juices in bowl for vinaigrette
• Squeeze membranes for more juice into bowl
• Set juice aside to make vinaigrette
• Add chopped asparagus to boiling water
• Cook asparagus 3 to 4 minutes until bright green
• Remove asparagus from hot water and plunge into cold water to stop cooking
• In large serving bowl mix orange sections with cooled asparagus and shrimp
• Pour vinaigrette over and toss to coat
• Divide fresh greens onto 2 plates for entrées or 4 salad plates or bowls for 1st course
• Top with shrimp and asparagus/orange mix
• Optional garnish with seeds or nuts for crunch
• Serve with crusty rolls or bread

Vinaigrette

• Combine ingredients in a blender and process until smooth, about 20–30 seconds
• Store in glass container with lid

 

 Enjoy!

 

 

 

 

 

 

 

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