½ cup packed fresh mint Leaves, plus additional for garnish (optional)
½ cup roasted salted pistachios, plus additional for garnish (optional)
3 tbsp fresh lemon juice
1 tsp honey
2 tbsp olive oil
1 lb cooked 21-25 count tail-off peeled and deveined shrimp, thawed if necessary
1 avocado, peeled, pitted and chopped
½ asparagus (about 1/2 pound), thinly shaved with vegetable peeler
2 cups packed baby arugula
½ cup crumbled feta cheese
⅓ cup frozen peas, thawed
1
In food processor, pulse mint, pistachios, lemon juice and honey until finely chopped. With processor running, slowly add oil; process until combined. Makes about 1/2 cup.
2
Transfer pesto to large bowl; gently fold in shrimp, avocado, asparagus, arugula, cheese and peas.
3
Serve salad garnished with mint leaves and/or pistachios, if desired.
Ingredients
½ cup packed fresh mint Leaves, plus additional for garnish (optional)
½ cup roasted salted pistachios, plus additional for garnish (optional)
3 tbsp fresh lemon juice
1 tsp honey
2 tbsp olive oil
1 lb cooked 21-25 count tail-off peeled and deveined shrimp, thawed if necessary
1 avocado, peeled, pitted and chopped
½ asparagus (about 1/2 pound), thinly shaved with vegetable peeler
2 cups packed baby arugula
½ cup crumbled feta cheese
⅓ cup frozen peas, thawed
Directions
1
In food processor, pulse mint, pistachios, lemon juice and honey until finely chopped. With processor running, slowly add oil; process until combined. Makes about 1/2 cup.
2
Transfer pesto to large bowl; gently fold in shrimp, avocado, asparagus, arugula, cheese and peas.
3
Serve salad garnished with mint leaves and/or pistachios, if desired.