Roasted Artichoke Asparagus and Shrimp Salad

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98% would recommend
3.0
150 recipe ratings
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Lunch Medium Shrimp Between 200 and 350 Main-Meal Side Moderate Seafood Dairy-Free

Serves

1

Prep Time

N/A

Total Time

N/A

Nutritional Facts

Amount per serving (1 total)

Calories

Fat

Carbohydrate

Protein

Ingredients

2 fresh artichokes

6 asparagus spears, cut into bite sized pieces

1 cup cherry or grape tomatoes, sliced in half

1 small shallot or ½ small red onion, sliced

½ pound shrimp, peeled and deveined

juice of 3 lemons

3 tbsp olive oil, divided

2 tbsp rice vinegar

½ tsp garlic powder

sea salt, to taste


Instructions

To cook artichokes:

1. Cut top and base from artichoke. Use scissors to snip off prickly ends of leaves.

2. Fill large pot with sea salted water and bring to a boil. Add artichokes and return to a boil.

3. Reduce heat and allow to steam for 20 minutes. Remove from water.

4. Peel the artichoke by breaking off one leaf at a time.

5. Scrape off the inedible prickly “choke” to expose the heart. Cut the heart into quarters.


For salad:

1. Heat oven to 400 degrees.

2. Spread artichoke hearts and leaves on a baking sheet along with cut asparagus and shrimp. Drizzle 1 tbsp olive oil on vegetables and shrimp and season with sea salt. Roast in oven for 8-10 minutes. Set aside to cool.

3. Slice tomatoes and onion.

4. Mix lemon juice, remaining olive oil, vinegar, garlic powder, and sea salt for dressing.

5. Toss artichoke leaves in dressing and remove with slotted spoon and leave dressing for salad, leaving leaves separate to enjoy on the side.

4. To large salad bowl, combine shrimp and vegetables except artichoke leaves. Toss with dressing.


LEAVE A COMMENT
3.0
150 recipe ratings
98% would recommend

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