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Asparagus and strawberry salad with shrimp

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Ingredients for 4 servings:

  • 750 g asparagus
  • 350 g shrimp(s)
  • 350 g strawberries
  • 1 m.-sized onion(s)
  • 2 garlic
  • 3 tbsp herbs (spring herbs), finely chopped
  • salt and pepper
  • Balsamic vinegar, white
  • olive oil
  • ½ lemon(s), juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the asparagus into bite-sized pieces and cook in salted water. Fry the shrimp until pink, season, and drizzle with lemon juice. Halve or quarter the strawberries, depending on their size. Finely chop the onion. Whisk together the balsamic vinegar and olive oil, stir in the onion and herbs, press in the garlic, mix well, and season with salt and pepper. Arrange the asparagus, shrimp, and strawberries on serving plates and drizzle with the dressing. Let it sit for just a moment, otherwise the salad will become watery.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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