Spring Salad with Strawberries

This is a quick and delicious weeknight dinner, and substitutions of chicken or
baked tofu for the shrimp, and spinach for the endive can help tailor this to
suit your home team.

Servings: 4 people

Author:

Course:

Cuisine:

Strawberries

Instructions

1 Place a medium skillet over high heat. Add 1 tbsp olive oil to the skillet, then
generously season shrimp with salt and pepper. Saute garlic and shrimp, tossing
frequently, until shrimp have turned pink and curled in, about 2 minutes. Remove
from heat immediately.
2 Bring a large pot of salted water to a gentle boil. Add asparagus and cook for 3
minutes, then remove and place immediately into a bowl of ice water to stop the
cooking. Drain and set aside.
3 Combine all ingredients for dressing in a small bowl and whisk to combine.
4 In a large bowl, layer endive, blanched asparagus, strawberries, onions, and
avocado. Top with goat cheese, almonds, and shrimp. Lightly dress the salad and
toss to combine. This can be made ahead several days of time, but do not dress
the salad until you are ready to serve.

Spring Salad with Strawberries

Course:

Cuisine:

🧂 Ingredients

Instructions

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