Easter Asparagus Salad with Shrimp and Cherry Tomatoes

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!

Step: 1

Combine mayonnaise, vinegar, dill, water, 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.

Step: 2

Bring a pot of lightly salted water to a boil over medium-high heat. Cook asparagus until just tender, about 3 minutes. Drain and rinse under cold water.

Step: 3

Combine asparagus, cherry tomatoes, salad greens, shrimp, and avocados in a large bowl. Toss with desired amount of dressing and serve.

Per Serving: 613 calories; protein 17.5g; carbohydrates 17.8g; fat 55.2g; cholesterol 131.6mg; sodium 460.8mg.

Product salad is one of the easiest salads to produce . It is more in fibre and water produce . As fruits can make natural sugar , you must have it for breakfast . The sweetness in it will give you more energy for the day and make body fit with your sweet cravings too.

Salads is sometimes get a not good for being unpleasant (if they’re lean and mean) or unhealthy (if they’re not lean and mean). The core of middle ground is not being talked more , but it’s precisely where you’ll find the good vegetable fruit that may get weight loss.