Photo of Shrimp, sugar snap pea and asparagus salad with creamy tarragon dressing by WW

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

3
1
1
SmartPoints® value per serving
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

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

cup(s)

reduced calorie mayonnaise

3 Tbsp

water

2 Tbsp

apple cider vinegar

½ tsp

plum tomato(es)

¼ cup(s), diced

uncooked red onion(s)

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

fresh radish(es)

½ cup(s), sliced, halved and thinly 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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