Shrimp, sugar snap pea and asparagus salad with creamy tarragon dressing
3
Points®
Total time: 26 min • Prep: 18 min • Cook: 8 min • Serves: 4 • 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
2.25 tsp
1 undefined
Sugar snap peas
1 cup(s), whole
Uncooked shrimp
1 pound(s)
Plain fat free Greek yogurt
0.333 cup(s)
Reduced calorie mayonnaise
3 Tbsp
Water
2 Tbsp
Apple cider vinegar
0.5 tsp
Plum tomato
0.25 cup(s), chopped
Uncooked red onion(s)
1 Tbsp, chopped
Dill
1 Tbsp
Fresh tarragon
1 Tbsp
Black pepper
0.25 tsp
Boston lettuce
1 head(s)
Fresh radish(es)
0.5 cup(s), sliced
Instructions
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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