Wednesday, May 8, 2013

Pasta Salad with Shrimp, Avocado and Asparagus

Spring is finally here and this salad screams spring with it’s colors.  I’m taking some of my very favorite foods and making a salad.
1/2 pound small dried pasta of your choice
1 bunch asparagus
1 pound cooked shrimp
1 avocado
1 tomato

1 cup mayonnaise
Juice of 1/2 lemon
Kosher salt* and pepper
1 garlic clove  (I like to use the pre-chopped in a jar.  Use about a tsp.)

Cook your pasta of choice until it is al dente following the instructions on the package.  Drain and let cool.
Bend your asparagus and see where it breaks when you bend it. Cut the asparagus ends off at that point on all of the asparagus and do not use in cooking.  Cook the asparagus in simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1 inch pieces on an angle and add to a bowl.

Cook your shrimp 3 minutes, drain and let cool.

Chop your tomato and avocado.

Add the cooked pasta, shrimp, avocado, and tomato to a bowl. Mix to combine.
Dressing - Place all the dressing ingredients in a bowl and mix well.

Add the dressing to the salad and mix to combine. Season salad with salt and pepper, to your taste and toss again.  You can add additional herbs to the mayo if you like to green it up.  I have fresh chives right now and they would go nice.  You decide.

*  I always use Kosher salt.  Table salt has chemicals in it to make it free flowing and we don’t need the chemicals.  Kosher salt tastes better anyway. 

Variation – You know what I'm going to say don't you, add chopped bacon?  It has to make it better.  You could also add a little frozen corn for sweetness and little more color.  Pimentos would be nice also.  There are no rules when making a salad. 

Going to be another nice day here.  I hope yours is a great one.  Be happy and may God bless you and yours.  

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