Gazpacho Salad with Shrimp

A tomato juice-based dressing is tossed with a fresh shrimp and vegetable mixture and served over salad greens in this summer-ready gazpacho salad.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 226 Calories

Ingredients

• 2 teaspoons white sugar
• 1 tablespoon olive oil
• 1 pinch salt and ground black pepper to taste
• 2 cloves garlic, minced
• 3 tablespoons red wine vinegar
• 2 cups chopped tomatoes
• 8 cups mixed salad greens
• 1 pound fresh asparagus, trimmed and sliced diagonally into 2-inch pieces
• 1 pound large peeled and deveined cooked shrimp
• 2 cups cubed and seeded English cucumber
• 0.5 cup diced green bell pepper
• 0.25 cup finely chopped red onion
• 0.25 cup thinly sliced fresh basil
• 0.25 cup tomato juice
• 0.125 teaspoon hot pepper sauce

Recipe Instructions

Step 1

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until crisp-tender, about 3 minutes. Drain and rinse in ice cold water; drain well.

Step 2

Combine steamed asparagus, shrimp, cucumber, tomatoes, bell pepper, onion, and basil in a large bowl.

Step 3

Combine tomato juice, vinegar, oil, garlic, sugar, hot sauce, salt, and pepper in a small bowl. Stir dressing with a whisk until well blended. Pour over shrimp mixture and toss well. Divide greens among 4 plates and top each with 2 cups of the shrimp salad.