Easter Asparagus Salad with Shrimp and Cherry Tomatoes

This is the perfect starter salad for Easter dinner with fresh asparagus, shrimp, mixed salad greens, and avocado tossed in a creamy dill-mayonnaise dressing.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 613 Calories

Ingredients

• 2 tablespoons water
• salt and ground black pepper to taste
• 1 tablespoon minced garlic
• 2 cups mayonnaise
• 2 pounds asparagus, cut into 2-inch pieces
• 2 pints cherry tomatoes, halved
• 2 (8 ounce) packages mixed spring salad greens
• 1 pound frozen cooked, peeled and deveined shrimp, thawed
• 2 large avocados, diced
• 0.25 cup white wine vinegar
• 0.25 cup chopped fresh dill

Recipe Instructions

Step 1

Combine mayonnaise, vinegar, dill, water, and garlic in a bowl; whisk until well combined. Season with salt and pepper and refrigerate for several hours or overnight for flavors to meld.

Step 2

Bring a pot of lightly salted water to a boil over medium-high heat. Cook asparagus until just tender, about 3 minutes. Drain and rinse under cold water.

Step 3

Combine asparagus, cherry tomatoes, salad greens, shrimp, and avocados in a large bowl. Toss with desired amount of dressing and serve.