Fennel, Asparagus, and Shrimp Salad

Written by on in Dinner

This light and citrusy salad is a great spring meal and ready in just thirty minutes.

Fennel, Asparagus, and Shrimp Over Salad
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Fennel, Asparagus, and Shrimp Over Salad

Recipe by The Cooking LawyerCourse: DinnerCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Ingredients

  • 2 lbs raw shrimp, cleaned without shells

  • 1 Fennel bulb and half of the fronds (reserving the other half for the salad)

  • 1 lbs fresh and raw asparagus

  • 1/2 onion, diced

  • 5 cloves garlic, minced

  • 2 TBS freshly squeezed lemon juice

  • Salt and pepper

  • 1/8 tsp red chili pepper flakes

  • Non-stick cooking spray

  • Lemon-Mustard Dressing

  • 4 TBS freshly squeezed lemon juice

  • Zest of lemon

  • 2 TBS olive oil

  • 1 TBS Dijon mustard

  • 1 tsp olive oil infused with chili pepper

  • Salad Ingredients

  • Half of the fronds of the fennel (reserved from above)

  • 1 tomato diced

  • 4 cups of fresh salad greens

  • 1 cucumber, cut into half moons

  • Salt and pepper

Directions

  • Dice onion. Dice bulb of the fennel.
  • In large pot, sweat down the onion and fennel with some non-stick cooking spray.
  • Mince garlic cloves.
  • Add garlic to pot.
  • Cut asparagus into 2 inch pieces discarding any woody parts.
  • Add asparagus to pot.
  • Mince fennel fronds.
  • Once softened, add the shrimp and fennel fronds.
  • Season with the lemon juice, salt, pepper, and red chili pepper flakes.
  • Do not overcook the shrimp. Turn off the heat once the shrimp turn pink.
  • Serve over salad as assembled below.
  • Salad Dressing
  • In large mixing cup or salad cruet, add lemon juice and lemon zest.
  • Add Dijon mustard.
  • Add olive oil and chili-infused olive oil.
  • Add salt and pepper.
  • Whisk dressing.
  • Salad Assembly
  • Cut salad greens into bite-sized pieces. Add to salad bowl.
  • Cut cucumber into half moons. Add to salad bowl.
  • Cut tomato. Add to salad bowl.
  • Season with salt and pepper.
  • Mince fennel fronds. Add to salad bowl.
  • Toss salad with dressing.

Notes

  • The dressing is very versatile. It can even be used to marinade chicken or shrimp.

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