Shrimp and Asparagus Salad

Shrimp and Asparagus Salad
Prep 20 minutes Cook: 5 minutes
Makes 4 Serving

Dressing:
1/3 Cup extra-virgin olive oil
2 1/2 tablespoons red wine vinegar
1/3 cup fresh flat-leaf parsley leaves
1 tablespoon chopped shallot
1/4 teaspoon kosher or regular salt
1/4 teaspoon pepper

Salad:
20 medium shrimp, peeled and deveined (about 1 pound)
2 cups (1-inch) sliced asparagus (about 1 pound)
1 coarsely chopped yellow bell pepper
1/2 chopped seeded peeled cucumber
1/2 diced peeled avocado
4 cups mixed salad greens

1. Fill a large pot half-full with water, and bring to a boil.
2. Meanwhile, combine the dressing ingredients in a blender and process until smooth, about 20-30 seconds. Set Aside.
3. When water is boiling, add shrimp and asparagus pieces; cook 3-4 minutes or until shrimp is cooked through and asparagus is bright green. Drain in a colander, and run cold water over the shrimp and asparagus. When cool, toss the shrimp and asparagus with bell pepper, cucumber, and avocado in mixing bowl. Pour dressing over shrimp and vegetable mixture, and toss to coat.
4. Divide greens among 4 plates, and top each with 1/4 of the shrimp-and-vegetable mixture. (serving size 1 1/2 cups salad and 2 tablespoons dressing)

Calories: 239 (49% from fat); fat 13g Cholesterol 168 mg: Protein 21g; Carbohydrate 10g;Sugar 2g; Fiber 5g;