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Grilled Shrimp and Asparagus Salad

Grilled Shrimp and Asparagus Salad

The perfect light meal for spring, Grilled Shrimp and Asparagus Salad combines tender grilled shrimp and fresh asparagus, all tossed in a zesty lemon-pesto dressing. This easy weeknight dinner is not only healthy but also bursting with flavor. Make it tonight and savor the freshness!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1/3 cup Pesto sauce
  • 3 tablespoons Fresh lemon juice
  • 1/2 pound Shrimp peeled and deveined
  • 1/2 bunch Asparagus trimmed
  • 5 ounces Spring green mix
  • 1 large Avocado peeled and sliced
  • 2 tablespoons Pine nuts

Equipment

  • Chef's Knife
  • Mixing Bowl
  • Peeler
  • Wooden Spoon

Method
 

  1. Stir together the pesto sauce and fresh lemon juice in a small bowl to make the dressing. Set aside until ready to use.
  2. Heat your grill to medium-high and spray with oil.
  3. Lightly coat the shrimp and asparagus with olive oil and sprinkle with salt and pepper.
  4. Place the shrimp and asparagus on the grill. Grill, flipping once or twice until shrimp is cooked through and asparagus is bright green and soft, but still al dente.
  5. Transfer shrimp and asparagus to a plate and allow to cool slightly. Chop the asparagus into 2-inch pieces.
  6. Add the spring greens to a large serving bowl. Add the lemon-pesto dressing, grilled shrimp, asparagus, avocado, pine nuts, and toss everything together.
  7. Serve and enjoy!

Notes

  • Tip 1: I used a George Foreman for grilling the shrimp and asparagus.
  • Tip 2: If you're using a standard propane grill, skewer the shrimp to prevent them from falling through the grates.