Shrimp, sugar snap pea and asparagus salad with creamy tarragon dressing

Name: Shrimp, sugar snap pea and asparagus salad with creamy tarragon dressing
Prep time: 18 min
Cook time: 8 min
Total time: 26 min
Yield: 4 servings
Ingredients: 2.25 tsp Table salt divided; 1 cup(s) Asparagus trimmed, cut into bite-size pieces*; 1 cup(s), whole Sugar snap peas stem ends snipped, sliced in half; 1 pound(s) Uncooked shrimp peeled, deveined (about 21 to 25 per pound); 0.333 cup(s) Plain fat free Greek yogurt; 3 Tbsp Reduced calorie mayonnaise; 2 Tbsp Water; 0.5 tsp Apple cider vinegar; 0.25 cup(s), chopped Plum tomato diced; 1 Tbsp, chopped Red onion minced; 1 Tbsp Dill fresh, chopped, or to taste; 1 Tbsp Fresh tarragon chopped, or to taste; 0.25 tsp Black pepper freshly ground; 1 head(s) Boston lettuce torn into large pieces; 0.5 cup(s), sliced Radishes halved and thinly sliced

Points® value

Total Time

26 min

Prep

18 min

Cook

8 min

Serves

Difficulty

Easy

This is a wonderful farmer's market salad full of fresh spring vegetables. The delicate butter lettuce is a slightly sweet and beautiful base to the delightful crisp-tender peas and asparagus. The crunch and mild heat of the radish plays well against the tarragon and tomato filled chunky yogurt dressing. This salad is generous enough for a phenomenal dinner salad but so eye-catching you might want to serve half-sized portions for a first course when entertaining. The brief 26 minutes prep and cook time make this accessible for any meal. Try thyme or rosemary if you are not a fan of tarragon, or you can add extra dill.

Ingredients

Table salt

2¼ tsp, divided

Asparagus

1 cup(s), trimmed, cut into bite-size pieces*

Sugar snap peas

1 cup(s), whole, stem ends snipped, sliced in half

Uncooked shrimp

1 pound(s), peeled, deveined (about 21 to 25 per pound)

Plain fat free Greek yogurt

⅓ cup(s)

Reduced calorie mayonnaise

3 Tbsp

Water

2 Tbsp

Apple cider vinegar

½ tsp

Plum tomato

¼ cup(s), chopped, diced

Red onion

1 Tbsp, chopped, minced

Dill

1 Tbsp, fresh, chopped, or to taste

Fresh tarragon

1 Tbsp, chopped, or to taste

Black pepper

¼ tsp, freshly ground

Boston lettuce

1 head(s), torn into large pieces

Radishes

½ cup(s), sliced, halved and thinly sliced

Instructions

Bring a large skillet half full with water to a boil; add 2 teaspoons of salt. Add asparagus; reduce heat to medium and cook 1 minute. Add sugar snap peas; cook until vegetables are crisp-tender, about 1 to 2 minutes more. Lift vegetables to a bowl; drain, rinse under cold water until cool and drain again.
Reduce heat to medium-low; add shrimp. Simmer shrimp until just cooked through, about 1 to 2 minutes; drain, rinse under cold water until cool and drain again.
In a small bowl, whisk together yogurt, mayonnaise, water and vinegar until smooth. Stir in tomatoes, onion, dill, tarragon, pepper and remaining 1/4 teaspoon salt.
To serve, place about 2 cups of lettuce on each of 4 salad plates. Place 1/4 of asparagus and sugar snap pea mixture (about 1/2 cup) on each. Sprinkle each with 2 tablespoons of radishes. Add 1/4 of shrimp (about 6); drizzle each serving with about 3 tablespoons of dressing. Yields 1 salad per serving.

Shrimp, sugar snap pea and asparagus salad with creamy tarragon dressing

Ingredients

Instructions

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