Shrimp, Asparagus and Pea Salad with Mint-Pistachio Pesto
Prep: 15 minutes • Serves: 4
1/2 cup packed fresh mint leaves plus additional for garnish (optional)
1/2 cup roasted salted pistachios plus additional for garnish (optional)
3 tablespoons fresh lemon juice
1 tablespoon honey
2 tablespoons olive oil
1 pound cooked 21-25 count tail-off peeled and deveined shrimp, thawed if necessary
1 avocado, peeled, pitted and chopped
1/2 bunch asparagus (about 1/2 pound), thinly shaved with vegetable peeler
2 cups packed baby arugula
1/2 cup crumbled feta cheese
1/2 cup frozen peas, thawed
1/2 cup roasted salted pistachios plus additional for garnish (optional)
3 tablespoons fresh lemon juice
1 tablespoon honey
2 tablespoons olive oil
1 pound cooked 21-25 count tail-off peeled and deveined shrimp, thawed if necessary
1 avocado, peeled, pitted and chopped
1/2 bunch asparagus (about 1/2 pound), thinly shaved with vegetable peeler
2 cups packed baby arugula
1/2 cup crumbled feta cheese
1/2 cup frozen peas, thawed
1. In food processor, pulse mint, pistachios, lemon juice and honey until finely chopped. With processor running, slowly add oil; process until combined. Makes about 1/2 cup.
2. Transfer pesto to large bowl; gently fold in shrimp, avocado, asparagus, arugula, cheese and peas. Makes about 8 cups.
3. Serve salad garnished with mint leaves and/or pistachios, if desired.
Approximate nutritional values per serving (2 cups):
577 Calories, 39g Fat (8g Saturated), 185mg Cholesterol,
758mg Sodium, 34g Carbohydrates, 9g Fiber, 27g Protein