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Grilled Shrimp and Asparagus Salad with Lemon-Pesto Dressing | theroastedroot.net #dinner #recipe #paleo #healthy
Grilled Shrimp and Asparagus Salad with Lemon-Pesto Dressing
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Author: Julia
  • 1/4 cup + 1 tablespoon pesto sauce
  • 3 tablespoons fresh lemon juice
  • 1/2 pound shrimp peeled and deviened
  • 1/2 bushel asparagus trimmed
  • 5 ounces spring green mix
  • 1 large avocado peeled and sliced
  • 2 tablespoons pine nuts
  1. Stir together the pesto sauce and lemon juice in a small bowl to make the dressing. Set aside until ready to use.
  2. Heat your grill to medium-high and spray with oil
  3. Lightly coat shrimp and asparagus with olive oil and sprinkle with salt and pepper.
  4. Place the shrimp and asparagus on the grill (you may need to do so in batches depending on the size of your grill). Grill, flipping once or twice until shrimp is cooked through and asparagus is bright green and soft, but still al dente (see note).
  5. Transfer shrimp and asparagus to a plate and allow to cool slightly. Chop the asparagus into 2-inch pieces.
  6. Add the spring greens to a large serving bowl. Add the lemon-pesto dressing, grilled shrimp, asparagus, avocado, pine nuts, and toss everything together.
  7. Serve and enjoy!
Recipe Notes

I used a George Foreman for grilling the shrimp and asparagus. If you're using a standard propane grill, skewer the shrimp in order to grill them so that they don't fall through the rungs of your grill.