I don’t know about you, but during the winter I tend to eat a lot of hearty, warm, and filling meals. Soups is my near daily jam, and I love me some roasted potatoes, carrots, and chicken like my grandma makes.
However, some days, you just want something a little fresher and lighter. Enter this salad.
I know, if I was staying seasonally themed this would be a recipe for the spring/summer. But being cold outside is no excuse to not eat your leafy greens. And trust me, this salad is worthy.
Besides its delightful flavor, asparagus has a long list of vitamins and other nutrients to grant it’s spot on my must eat list. A, C, E, K, B6, folate, iron, calcium, and fiber are all up in that tiny little stalk. This superfood also contains high amounts of the amino acid asparagine. Asparagine is a natural diuretic, which means that eating asparagus will help flush out extra water and salt from the body and can aid in the prevention of UTIs. (You’re welcome ladies)
*This recipe will make 2 salads – eat one now and take one for lunch tomorrow!
For the Shrimp
150g/5.5oz raw deveined and shelled shrimp
2 Tbsp olive oil
2 cloves garlic, minced
1/4 C chopped sun-dried tomatoes
2 tsp chili flakes
Juice from half a lime
Salt and pepper to taste
1 Tbsp chopped cilantro
For the Salad
4 C mixed greens – I used butter, arugula, and spinach
8-10 stalks asparagus
Lime for garnish
Combine all ingredients for the shrimp together in a small bowl, and allow to marinate for up to 30 minutes. I usually allow around 15.
Cook asparagus as desired. I chose to oven bake mine at 350 for 10-15 minutes.
Prepare greens and avocado.
Over medium heat, pour shrimp and marinade into a pan. Sauté until shrimp is firm and cooked, this should only take a few minutes.
Add shrimp and asparagus to greens and avocado, garnish with extra lime juice if desired and serve.