Easter Asparagus, Shrimp and Couscous Salad

This light and colorful salad is the perfect addition to your Easter dinner.

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Ingredients:

• 4 tablespoons olive oil, divided
• 1 pound medium or large shrimp, peeled and deveined
• 1 clove garlic, minced finely
• 1 cup grape tomatoes, halved
• 3 tablespoons fresh lemon juice, divided
• Salt and pepper to taste
• 3 cups cooked couscous, cooled
• 6 cups mixed baby greens
• 1 cup chopped fresh herbs (any combination of parsley, dill, chives, thyme, basil, oregano)
• 1 pound fresh thin asparagus spears, cooked until tender crisp and cooled
• 1 medium avocado, peeled and chopped (prepare at last minute)
• 1 cup Mandarin orange sections, drained well
• 2 boiled eggs, peeled and chopped
• 1/2 cup basil and tomato feta cheese crumbles (or plain, if desired)
• 1/2 cup toasted and salted chopped pecans

Method

Heat one tablespoon olive oil in a large skillet over medium high heat. Add shrimp and garlic and cook, stirring often, for about 3 to 4 minutes, or until shrimp are cooked through. Remove skillet from heat and stir in tomatoes, 1 tablespoon lemon juice, salt and pepper, and couscous. Set aside to cool to room temperature. When ready to serve, whisk together remaining 3 tablespoons olive oil and 2 tablespoons lemon juice in a small bowl. Toss half of dressing with shrimp mixture and couscous. Toss remaining dressing with baby greens, herbs, asparagus, and avocado. Divide greens evenly on 4 dinner plates, and mound 1/4 couscous and shrimp mixture in middle of greens. Sprinkle each plate with 1/4 each orange sections, eggs, feta, and pecans. Serve immediately.

Notes: This delicious, colorful salad speaks to springtime with its fresh herbs, lemon, and asparagus. My family loves this salad, which we prepare ahead to enjoy after the egg hunt.

Number of servings: 4

Submitted By: BeckGuff
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