Asparagus-Shrimp Salad

By Beszhak

225 cal.
9g fat
586 mg sodium
6g carbs
2g fiber
29 g protein

Weight Watchers Plus points value: 5

Ingredients

• 1 pound asparagus, trimmed and cut into 2-inch lengths
• 2 tbps lemon juice
• 1 1/2 tbps olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 pound peeled and deveined cooked medium shrimp
• 1 cup halved grape tomatoes
• 1/2 small red onion, thinly sliced
• 2 tbps chopped fresh parsley
• 2 hard-cooked eggs, sliced.

Details

Servings 4
Preparation time 10mins
Cooking time 15mins

Preparation

Step 1

1. Fill large skillet with 1 inch of water and bring to a boil over high heat. Add the asparagus and cook, covered, until crisp-tender, about 5 minutes; drain and rinse under cool running water.

2. Meanwhile, whisk together the lemon juice, oil, salt, and pepper in a small bowl; set aside.

3. Transfer the asparagus to a large bowl. Add the shrimp, tomatoes, onion, and parsley. Drizzle with the dressing and toss to coat evenly. Top with the eggs.