Easter Asparagus Salad with Shrimp and Cherry Tomatoes

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Description

This salad is an Easter tradition in our family. The ingredients and flavors say spring, but it is delicious any time of year! Skip the appetizers; the abundance of shrimp make this an appetizer and salad in one. Enjoy!

Ingredients

  • 2 cups mayonnaise
  • ¼ cup white wine vinegar
  • ¼ cup chopped fresh dill
  • 2 tablespoons water
  • 1 tablespoon minced garlic
  • salt and ground black pepper to taste
  • 2 pounds asparagus, cut into 2-inch pieces
  • 2 pints cherry tomatoes, halved
  • 2 (8 ounce) packages mixed spring salad greens
  • 1 pound frozen cooked, peeled and deveined shrimp, thawed
  • 2 large avocados, diced

Instructions

  1. Combine mayonnaise
  2. vinegar
  3. dill
  4. water
  5. and garlic in a bowl; whisk until well combined. Season with salt and pepper and refrigerate for several hours or overnight for flavors to meld.
  6. Bring a pot of lightly salted water to a boil over medium-high heat. Cook asparagus until just tender
  7. about 3 minutes. Drain and rinse under cold water.
  8. Combine asparagus
  9. cherry tomatoes
  10. salad greens
  11. shrimp
  12. and avocados in a large bowl. Toss with desired amount of dressing and serve.

Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 8 hrs 30 mins

Servings: 8

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