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🥗 Fresh Asparagus and Tomato Salad with Shrimp

238 kcal · 30 min · 4 servings

Ingredients

• 1 lemon
• 1 red onion
• 1 bunch dill
• 200 g cherry tomatoes
• 150 g deep-sea shrimp (ready for cooking)
• 2 tbsp olive oil
• 1 tsp agave syrup (or honey)
• salt
• black pepper
• 500 g white asparagus

Instructions

1. 1. Squeeze the lemon to extract the juice.
2. 2. Peel the onion and cut it into very fine strips.
3. 3. Wash the dill, shake it dry, and chop it finely.
4. 4. Wash the tomatoes and cut each one in half.
5. 5. Place the lemon juice, onions, dill, and tomatoes into a large bowl.
6. 6. Add the shrimp, oil, and agave syrup to the bowl.
7. 7. Season the mixture with salt and pepper and stir everything well.
8. 8. Thoroughly wash the asparagus.
9. 9. Peel the asparagus thoroughly from bottom to top using a vegetable peeler.
10. 10. Cut off the woody, lower ends of the asparagus stalks.
11. 11. Slice the asparagus stalks diagonally into thin pieces.
12. 12. Keep the asparagus tips whole and do not add them yet.
13. 13. Fill a large pot with water and add salt.
14. 14. Bring the salted water to a boil.
15. 15. Add the cut asparagus (without tips) to the boiling water.
16. 16. Cook the asparagus for 4 to 5 minutes until it is tender-crisp.
17. 17. Drain the asparagus in a colander.
18. 18. Let the asparagus drain well in the colander.
19. 19. Add the still warm asparagus to the mixture in the bowl.
20. 20. Mix all ingredients thoroughly together.
21. 21. Let the salad rest for 3 minutes.
22. 22. Taste the salad again and adjust seasoning with salt and pepper.
23. 23. Now serve the salad.

Nutrition per serving

• kcal: 238
• Protein: 20 g · Fett/Fat: 11 g · Carbs: 11 g