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Sunday, May 8, 2011

Shrimp & Asparagus Salad

1 lb shrimp, peeled and deveined
1 lb asparagus, chopped into 1-inch pieces
1 avocado, sliced
tomatoes
butter lettuce, however much you desire
capers, optional

Dressing:
1 cup buttermilk
1/2 cup mayonnaise (I use Veganaise)
1 clove garlic, minced
juice of 1/2 lemon
1/2 tsp. salt
2-3 T fresh dill or 1/2 t. dried dill
freshly ground black pepper
tablespoon or two of olive oil, optional

Cook shrimp and blanch asparagus in boiling salted water.   Don't overcook.  Cool.  Whisk together dressing ingredients and adjust seasonings if necessary.  Roughly chop lettuce and cut tomatoes into eighths (unless they are cherry tomatoes).  Toss everything together and serve with the dressing.

2 comments:

  1. Mmmmmm.... love dill. The dressing would be good on so many things. This salad looks divine.

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  2. It's pretty ranch-y with the exception of the garlic and dill. I think I prefer this to the bottled stuff. The consistency is less...slimy. And of course it's better for you.

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