Summer Salad Recipe

Name: Summer Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 2 -3 cups Baby Spinach; 1 cup chickpeas; ¼ cup chopped walnuts; 15 ounces asparagus; 1 lb medium shrimp; ½ cup grapefruit section; ½ cup sliced strawberry; 2 tablespoons olive oil; salt; pepper; lime juice

Servings: persons

2 -3 cups Baby Spinach
1 cup chickpeas
¼ cup chopped walnuts
15 ounces asparagus
1 lb medium shrimp
½ cup grapefruit section
½ cup sliced strawberry
2 tablespoons olive oil
salt
pepper
lime juice

1
cut the bottoms of the asparagus off and mix them with 1 tablespoon of oil, salt and pepper to taste.
2
arrange asparagus flat in a roasting dish, bake at 375 for 15 minutes or so depending on how thick they are.
3
remove from oven, let cool, cut them into 1 inchish pieces.
4
remove tails from shrimp and devain.
5
heat 1 tablespoon of oil in a skillet and cook shrimp till opaque
6
squeeze some lime juice and season with salt and pepper (or cayenne pepper!)
7
while cooking.
8
combine shrimp, asparagus and remaining ingredients and toss with your favorite dressing (i used pomegranate vinigrette and it rocked!
9
).
10
enjoy.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 -3 cups Baby Spinach, 1 cup chickpeas, ¼ cup chopped walnuts, 15 ounces asparagus, and more.

Yes, Summer Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Salad

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