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Gazpacho Salad with Shrimp
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Refreshing gazpacho salad with shrimp and veggies drizzled in zesty tomato dressing, perfect for summer.
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
  • 0.5 cup diced green bell pepper
  • 0.25 cup finely chopped red onion
  • 0.25 cup thinly sliced fresh basil
  • 0.25 cup tomato juice
  • 3 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons white sugar
  • 0.125 teaspoon hot pepper sauce
  • 1 pinch salt and ground black pepper to taste
  • 8 cups mixed salad greens
Instructions:
  • Set up a steamer insert in a saucepan filled with water just below the steamer. Bring the water to a boil, add asparagus, cover, and steam for about 3 minutes until crisp-tender. Drain, rinse in ice cold water, and drain well before serving.
  • In a large bowl, mix together the steamed asparagus, shrimp, cucumber, tomatoes, bell pepper, onion, and basil.
  • In a small bowl, mix together tomato juice, vinegar, oil, garlic, sugar, hot sauce, salt, and pepper until well combined. Toss the shrimp mixture with the dressing. Serve the shrimp salad over a bed of greens on 4 plates.

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