This is a quick and delicious weeknight dinner, and substitutions of chicken or baked tofu for the shrimp, and spinach for the endive can help tailor this to suit your home team.
- 1 tbsp Olive Oil
- 1 pound Large, Peeled Shrimp, tails removed
- 2 cloves Garlic, minced
- 1 bunch Asparagus, trimmed and cut in 1 inch pieces
- 3-4 heads Belgian Endive, thinly sliced
- 1 pint Strawberries, sliced
- 1 oz Goat's Cheese,
- 1 Avocado, diced
- 1 Red Onion, thinly sliced
- 1 handful Sliced, Toasted Almonds, optional
- salt and pepper, to taste
- 1 Lemon, zest and juice
- 1/4 cup Olive Oil
- 1 tbsp Dijon Mustard
- 1 tsp Honey
- 1 tsp Fresh Thyme
- salt and pepper, to taste
Place a medium skillet over high heat. Add 1 tbsp olive oil to the skillet, then generously season shrimp with salt and pepper. Saute garlic and shrimp, tossing frequently, until shrimp have turned pink and curled in, about 2 minutes. Remove from heat immediately.
Bring a large pot of salted water to a gentle boil. Add asparagus and cook for 3 minutes, then remove and place immediately into a bowl of ice water to stop the cooking. Drain and set aside.
Combine all ingredients for dressing in a small bowl and whisk to combine.
In a large bowl, layer endive, blanched asparagus, strawberries, onions, and avocado. Top with goat cheese, almonds, and shrimp. Lightly dress the salad and toss to combine. This can be made ahead several days of time, but do not dress the salad until you are ready to serve.
