Shrimp, Asparagus & Tomato Salad with White Bean

Serve this shrimp and vegetable salad immediately or cover and chill it for later.


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Yield4 Servings
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 3 cups College Inn Light and Fat Free Chicken broth
  • 10 oz Raw shrimp - peeled (medium to large)
  • 1 1/2 cups Water
  • 40 Asparagus spears - bottom 1 to 2-inches snapped off and discarded, spears cut into 1-inch pieces
  • 1 1/2 cups Red onion - cut into rings
  • Ice cold water
  • 20 Sun-dried tomatoes- packed in olive oil and drained, and thinly sliced
  • 1 (15-oz) can Cannellini beans, Bush's
  • 2 oz Low-fat feta - coarsely crumbled
  • 1/3 cup Capers - drained
  • 1/3 cup Fresh squeezed lemon juice - 1-2 lemons
  • 2 tbsps Dr. Sears' Zone Extra Virgin Olive Oil
  • 2 tsps Dried, crumbled basil - or 2 tablespoons fresh basil
  • 2 Garlic cloves - finely minced or pressed
  • 2 tsps Italian seasoning
  • Salt and pepper - to taste
Calories 338
Total Fat 11g
Carbohydrates 35g
Fiber 10g
Protein 29g


  1. Bring broth to boil in large saucepan or deep skillet over medium-high heat. Reduce to medium low and immediately add shrimp.
  2. Cover and simmer for 2 minutes. Turn off heat, uncover, and allow to cool for 10 minutes.
  3. Bring water to boil in 3-quart saucepan fitted with collapsible metal steamer or pasta insert.
  4. Add asparagus spears, then tips, then onions. Cover and steam until just tender and easily pierced with a fork, about 5 to 7 minutes, depending on size.
  5. Plunge vegetables in bowl of ice water, then drain well and transfer to large salad bowl.
  6. Add tomatoes, beans, cheese, and capers to bowl with asparagus. Drain the cooked shrimp and add to the bowl.
  7. Combine dressing ingredients, stir, and pour over salad.
  8. Toss to coat, then divide between 4 large serving plates and serve immediately or cover and chill for 1-4 hours.