Shrimp and Asparagus Pea Salad with Mint Pistachio Pesto
Recipe - Price Rite Marketplace Corporate
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
Goodness Gardens Farm Fresh Singles Mint, 0.25 oz
$1.99$7.96/oz
Wonderful Roasted & Salted Pistachios, 6 oz
$6.99$1.17/oz
Lemon 1 ct, 1 each
$0.67
Wholesome Pantry Organic Pure Honey, 12 oz
$3.79$0.32/oz
Bowl & Basket Extra Virgin Olive Oil, 25.5 fl oz
$6.99$0.27/fl oz
Bowl & Basket Ez-Peel Raw Shrimp, Extra Jumbo, 32-40 shrimp per bag, 32 oz
$11.98$5.99/lb
Hass Avocado, 1 each
$0.99
Asparagus Bundle, 1 pound
$3.99 avg/ea$3.99/lb
Fresh Attitude Prewashed Arugula, 5 oz
$2.49$0.50/oz
Président Feta Cheese Crumbles, 6 oz
$1.99$0.33/oz
Bowl & Basket Sweet Green Peas, 24 oz
$2.49$0.10/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