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
Dressing
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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