Shrimp, Sugar Snap Pea and Asparagus Salad with Creamy Tarragon Dressing

Total Time
26 min
18 min
8 min
This salad makes a great first course for a dinner party. If you're not a tarragon fan, omit it and add another tablespoon of dill.


table salt

2¼ tsp, divided

uncooked asparagus

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

uncooked sugar snap peas

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

uncooked shrimp

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

plain fat free Greek yogurt


reduced calorie mayonnaise

3 Tbsp


2 Tbsp

apple cider vinegar

½ tsp

plum tomato(es)

¼ cup(s), diced

uncooked red onion(s)

1 Tbsp, chopped, minced


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

fresh radish(es)

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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