SPRING SHRIMP SALAD WITH LEMON BASIL DRESSING
The end of spring doesn’t mean the end of salads — just the opposite in fact. Despite some veggies — radishes, asparagus, peas – being abundant in the spring, you can find them all summer long at farmer’s markets. Along with tender baby greens, they make delicious salads, especially when paired with chilled shrimp and a bright and summery pesto-like dressing.
I like to keep cooking to a minimum when the weather starts getting hot, so I used shrimp cocktail for this salad. It’s pre-cooked, delicious chilled, and easy to remove the shells and add to a salad. If you’d rather sautée your own, that would work nicely here too.
For the dressing, I used a combination of fresh summer basil leaves, lemon juice, and zest, and Ava Jane’s Kitchen Everyday Blend, along with some Ava Jane’s Kitchen Avocado Oil. It’s bright and fresh, without being too creamy or heavy, which would overwhelm the delicate veggies.
For greens, I used mixed baby greens, but baby spinach, butter lettuce, or any other light tender green would work. Stay away from heavy, darker greens here.
- 6 cups baby greens
- 4 radishes thinly sliced
- 6 asparagus spears chopped
- 1/4 cup sweet peas shelled
- 8 ounces shrimp cocktail tails removed
- 1 bunch basil leaves
- Juice and zest of 1 lemon
- 1 clove garlic
1 teaspoon Ava Jane’s Kitchen Everyday Blend seasoning
1/4 cup Ava Jane’s Kitchen Avocado Oil
Put all of the salad ingredients in bowl and lightly toss.
- For the dressing, put the basil, lemon, garlic and seasoning in a blender and pulse.
- Stream in the oil and continue blending until smooth.
- Drizzle the salad with the dressing and serve.
Use this again: The dressing can be used on eggs, avocado toast, or even drizzled over cold pasta for a quick pasta salad.
For one or two servings: Recipe can easily be halved or doubled
Store leftovers: This is best made when ready to serve.
- per serving
- 9 grams
- 26 grams
- 28 grams
- Saturated Fat
- 3 grams
- Polyunsaturated Fat
- 4 grams
- Monounsaturated Fat
- 19 grams
- Trans Fat
- 1 grams
- 183 milligrams
- 171 milligrams
- 672 milligrams
- 2 grams
- 2 grams
- Vitamin A
- 1865 milligrams
- Vitamin C
- 39 milligrams
- 109 milligrams
- 3 milligrams