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Shrimp and Asparagus Pea Salad with Mint Pistachio Pesto

Yields4 ServingsPrep Time15 mins

Shrimp and Asparagus Pea Salad with Mint Pistachio Pesto

 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.

 

Nutrition Facts

4 servings

Serving size

2 Cups

Amount per serving
Calories577
% Daily Value *
Total Fat 39g50%

Saturated Fat 8g40%
Cholesterol 185mg62%
Sodium 758mg33%
Total Carbohydrate 34g13%

Dietary Fiber 9g33%
Total Sugars 11g
Includes 4g Added Sugars8%
Protein 27g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.