Gazpacho Salad with Shrimp
Description
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.
Ingredients
•
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
•
2 cups chopped tomatoes
•
1/2 cup diced green bell pepper
•
1/4 cup finely chopped red onion
•
1/4 cup thinly sliced fresh basil
•
1/4 cup tomato juice
•
3 tablespoons red wine vinegar
•
1 tablespoon olive oil
•
2 cloves garlic, minced
•
2 teaspoons white sugar
•
1/8 teaspoon hot pepper sauce
•
1 pinch salt and ground black pepper to taste
•
8 cups mixed salad greens
Directions
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.
2
Combine steamed asparagus, shrimp, cucumber, tomatoes, bell pepper, onion, and basil in a large bowl.
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.