Easter Asparagus Salad with Shrimp and Cherry Tomatoes

This salad is an Easter tradition in our family. The ingredients and flavors say spring, but it is delicious any time of year! Skip the appetizers; the abundance of shrimp make this an appetizer and salad in one. Enjoy!

• 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
• ¼ cup white wine vinegar
• 2 cups mayonnaise
• ¼ cup chopped fresh dill
• 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

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.