GAZPACHO SALAD WITH SHRIMP

Gazpacho Salad with Shrimp image

I serve this gazpacho salad as a main dish, either cold or at room temperature. It's especially great on a warm summer day.

Provided by Amy Brolsma

Categories Salad Vegetable Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 15

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Ingredients

1 pound fresh asparagus, trimmed and sliced diagonally into 2-inch pieces
1 pound large peeled and deveined cooked shrimp
2 cups cubed and seeded English cucumber
2 cups chopped tomatoes
½ cup diced green bell pepper
¼ cup finely chopped red onion
¼ cup thinly sliced fresh basil
¼ cup tomato juice
3 tablespoons red wine vinegar
1 tablespoon olive oil
2 cloves garlic, minced
2 teaspoons white sugar
⅛ teaspoon hot pepper sauce
1 pinch salt and ground black pepper to taste
8 cups mixed salad greens

Steps:

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until crisp-tender, about 3 minutes. Drain and rinse in ice cold water; drain well.
Combine steamed asparagus, shrimp, cucumber, tomatoes, bell pepper, onion, and basil in a large bowl.
Combine tomato juice, vinegar, oil, garlic, sugar, hot sauce, salt, and pepper in a small bowl. Stir dressing with a whisk until well blended. Pour over shrimp mixture and toss well. Divide greens among 4 plates and top each with 2 cups of the shrimp salad.

Nutrition Facts : Calories 226.1 calories, Carbohydrate 17.6 g, Cholesterol 221.3 mg, Fat 5.3 g, Fiber 6.5 g, Protein 29.5 g, SaturatedFat 0.9 g, Sodium 374.1 mg, Sugar 9 g