Shrimp, Tomato, & Basil Salad

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Shrimp, Tomato, & Basil Salad

Inspired by a photo on the cover of Sunset Magazine.

The flavor is outstanding!

Makes 4-6 Servings


  • 1.5 lbs pre-cooked & peeled, large or jumbo shrimp
  • 3 cups halved small tomatoes of various sizes & colors.
  • 1 lb. asparagus, trimmed and halved
  • 2 small avocados, cubed
  • 1 cup fresh basil leaves
  • 1/2 cup crumbled natural gorgonzola (optional)

For the Dressing:

  • 1/3 cup extra virgin olive oil
  • juice of 1 fresh lemon
  • 1 Tbs organic dijon mustard
  • 1/2 tsp each sea salt & pepper
This big bowl of salad was so fun to make! <3
This big bowl of salad was so fun to make! <3


Whisk together all ingredients for dressing and set aside.

Boil asparagus in sea salted water for 2 minutes.

Drain and immediately rinse with cold water.

Mix all ingredients gently in large bowl, coating with dressing.

Serve immediately.



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