Deliciously Easy Shrimp, Cauliflower & Asparagus Salad Recipe Is Perfect For Spring-Or Anytime!
With the warm weather finally here and flowers blooming all over town, I am ready to give my Dutch oven a rest. Though I love stews and oven-baked dishes in winter, spring finds me craving lightened-up meals with fresh veggies and lean proteins. That’s what inspired this Shrimp, Cauliflower & Asparagus Salad recipe. It comes together in just 20 minutes so it’s perfect for a weeknight. Plus, it’s easy to customize.
A quick stint in boiling water is all it takes to tenderize cauliflower and spring asparagus. But you can sub in any cooked vegetables you have on hand. Not a fan of shellfish? Shredded rotisserie chicken would be just as delicious. We toss everything together with bottled ranch jazzed up with lemon juice-to switch things up, try a fruit-infused vinaigrette, such as raspberry or mango. Arugula gives a peppery bite to this elegant entrée, but for a milder flavor, swap in your favorite greens. Give it a whirl, then let us know what you think.
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Ingredients
- 1 (2 lb.) head cauliflower, cut into florets, 8 cups
- 1½ lbs. asparagus, trimmed, cut into thirds
- ⅔ cup ranch salad dressing
- 2 Tbs. lemon juice
- 4 cups baby arugula
- 1 lb. cooked peeled, deveined jumbo shrimp
- ½ cup pecan pieces, toasted
- Lemon zest strips (optional)
Instructions
Bring large pot of salted water to a boil. Add cauliflower; cook until just tender, about 2 min., adding asparagus during last 30 sec. of cooking time. Drain; rinse under cold water until cool. Drain and pat dry.
In bowl, combine dressing, lemon juice and 1⁄2 tsp. pepper. Arrange arugula on serving platter. Top with cauliflower, asparagus, shrimp and pecans. Drizzle with dressing. If desired, garnish with lemon zest.
Nutrition
- Calories: 327
- Fat: 19 gram
- Saturated Fat: 3 gram
- Protein: 29 gram
- Carbohydrate: 11 gram
- Fiber: 3 gram
- Cholesterol: 248 mg
- Sugar: 4 gram
- Sodium: 1,385 mg
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This story was originally published April 25, 2025 at 11:00 AM.