Description
I serve this gazpacho salad as a main dish, either cold or at room temperature. It’s especially great on a warm summer day.
Ingredients
- 1 pound fresh asparagus, trimmed and sliced diagonally into 2-inch pieces
- 1 pound large peeled and deveined cooked shrimp
- 2 cups cubed and seeded English cucumber
- 2 cups chopped tomatoes
- ½ cup diced green bell pepper
- ¼ cup finely chopped red onion
- ¼ cup thinly sliced fresh basil
- ¼ cup tomato juice
- 3 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 teaspoons white sugar
- ⅛ teaspoon hot pepper sauce
- 1 pinch salt and ground black pepper to taste
- 8 cups mixed salad greens
Instructions
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus
- cover
- and steam until crisp-tender
- about 3 minutes. Drain and rinse in ice cold water; drain well.
- Combine steamed asparagus
- shrimp
- cucumber
- tomatoes
- bell pepper
- onion
- and basil in a large bowl.
- Combine tomato juice
- vinegar
- oil
- garlic
- sugar
- hot sauce
- salt
- and pepper in a small bowl. Stir dressing with a whisk until well blended. Pour over shrimp mixture and toss well. Divide greens among 4 plates and top each with 2 cups of the shrimp salad.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Servings: 4