Shrimp and Asparagus Pea Salad with Mint Pistachio Pesto
Recipe - Price Rite of Bethlehem
Shrimp and Asparagus Pea Salad with Mint Pistachio Pesto
Prep Time15 Minutes
Servings4
0Calories577
Ingredients
1/2 cup Packed Fresh Mint Leaves, plus additional for garnish (optional)
1/2 cup Roasted Salted Pistachios, plus additional for garnish (optional)
3 tablespoons Fresh Lemon Juice
1 tablespoon Honey
2 tablespoon Olive Oil
1 pound Cooked 21-25 Count Tail-Off Peeled and Deveined Shrimp, thawed if necessary
1 Avocado, peeled, pitted and chopped
1/2 bunch Asparagus (about 1/2 pound), thinly shaved with vegetable peeler
2 cups packed Baby Arugula
1/2 cup Crumbled Feta Cheese
1/3 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
Makes about 8 cups
Nutritional Information
- 39 g Total fat
- 8 g Saturated fat
- 185 mg Cholesterol
- 758 mg Sodium
- 34 g Carbohydrates
- 9 g Fiber
- 11 g Sugars
- 4 g Added sugars
- 27 g Protein
15 minutes
Prep Time
0 minutes
Cook Time
4
Servings
577
Calories
Shop Ingredients
Makes 4 servings
Fresh Mint, 1 each
$1.99
Wonderful Roasted & Salted Pistachios, 6 oz
$6.99$1.17/oz
Lemon 1 ct, 1 each
2 for $1.00
$0.50 was $0.59
Wholesome Pantry Organic Pure and Sweet Honey, 12 oz
$3.79$0.32/oz
Pompeian Robust Extra Virgin Olive Oil, 68 fl oz
$16.99$0.25/fl oz
Bowl & Basket Cleaned & Tail-On Raw Shrimp, Large, 62-80 Shrimp per bag, 32 oz
$12.98$6.49/lb
Haas Avocado, 1 each
$0.99
Asparagus Bundle, 1 pound
$1.99 avg/ea$1.99/lb
Fresh Attitude Prewashed Baby Spinach, 5 oz
$2.99$0.60/oz
Président Feta Cheese Crumbles, 6 oz
$4.29$0.72/oz
Bowl & Basket Sweet Green Peas, 24 oz
$2.99$0.12/oz
Nutritional Information
- 39 g Total fat
- 8 g Saturated fat
- 185 mg Cholesterol
- 758 mg Sodium
- 34 g Carbohydrates
- 9 g Fiber
- 11 g Sugars
- 4 g Added sugars
- 27 g Protein
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
Makes about 8 cups