Shrimp Pesto Asparagus Salad with a Lemon Vinaigrette Dressing

Because it's technically spring and summer is right around the corner I thought this was a great dish to share with everyone. I can just imagine enjoying this super light and tasty salad on a warm summer night... my very favorite part about this dish is the dressing. Trust me on this one- it's a MUST try, especially if you're stuck in the old balsamic and olive oil rut like we were!!!

Ingredients: (For Salad & Shrimp)

1 Lb Wild Shrimp (we bought ours from Trader Joes)

Organic Spring Mix

Organic Tomatoes 

Organic Cucumber

Fresh Pkg Asparagus (Organic- if possible as it's harder to find)

Organic Onion

apx 2-3 cups Fresh Basil

apx 1/3 cup Walnuts

apx 1/2 cup Olive Oil

2 Garlic Cloves

S&P to taste

Lemon

Dash of Thyme

Ingredients: (For Dressing) recipe from whatscookingamerica.net

1/4 Cup Extra Virgin Olive Oil

2 Tbs Fresh Squeezed Lemon Juice

1/2 tsp Dijon Mustard

3/4 tsp Fresh Thyme

1 Garlic Clove (minced/garlic press works amazing for this)

3/4 tsp Sea Salt

Pinch Ground Pepper

Instructions: (For Dressing)

In a small mixing bowl combine your olive oil, lemon juice, mustard, thyme, garlic, salt and pepper. Store your dressing in the refrigerator if you have any leftovers (which you should)

Instructions: (For Asparagus & Salad)

Preheat your oven to 350 degrees. While your oven is warming prep your asparagus by trimming the ends and placing in an oven safe pan. Drizzle with olive oil, fresh thyme, salt and pepper and cook for around 25 minutes or less if you like your asparagus more crunchy.

While your asparagus is cooking you can begin making your pesto. This was more of an eyeball situation for me. What I did was I took my Fresh Basil, walnuts, garlic and fresh squeezed lemon juice and pulsed these ingredients in my food processor. After my basil, garlic and walnuts were chopped, I slowly poured in my olive oil and seasoned with a bit of salt and pepper. My pesto I wanted more of a thicker consistency so I didn't pulse for quite as long as if I were making a sauce for squash.

After your pesto is prepared and your shrimp is ready for cooking simply toss your pesto in a large bowl along with your shrimp.

Once your shrimp and pesto is mixed nicely you will want to cook your shrimp in a heated up skillet with olive oil. Be careful to not overcook your shrimp. You will know your shrimp is ready to be flipped as it will change color and consistency.

When your asparagus is ready, cut into bite size pieces and place to the side. Now that your shrimp is ready, your asparagus and dressing is ready all you have to do is prep your salad. Toss your spring mix in a large salad bowl, chop your onion, cucumber, tomatoes and any other veggie you would like to add. Combine your asparagus to your large salad bowl and top with your pesto shrimp. Drizzle your salad with your freshly made dressing and voila you have an excellent salad that's sure to please.