Shrimp and Asparagus Pea Salad with Mint Pistachio Pesto

Recipe - ShopRite Wines & Spirits of Englewood

Prep Time15 Minutes

Servings4

Calories577

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

Servings

577

Calories

Shop Ingredients

Makes 4 servings

1/2 cup Packed Fresh Mint Leaves, plus additional for garnish (optional)

Not Available

1/2 cup Roasted Salted Pistachios, plus additional for garnish (optional)

Not Available

3 tablespoons Fresh Lemon Juice

Not Available

1 tablespoon Honey

Not Available

2 tablespoon Olive Oil

Not Available

1 pound Cooked 21-25 Count Tail-Off Peeled and Deveined Shrimp, thawed if necessary

Not Available

1 Avocado, peeled, pitted and chopped

Not Available

1/2 bunch Asparagus (about 1/2 pound), thinly shaved with vegetable peeler

Not Available

2 cups packed Baby Arugula

Not Available

1/2 cup Crumbled Feta Cheese

Not Available

1/3 cup Frozen Peas, thawed

Not Available

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