Blackened Shrimp, Asparagus and Avocado Salad

Blackened Shrimp, Asparagus and Avocado Salad with Lemon Pepper Yogurt Dressing

This is the perfect salad done in less than 10 minutes! Low fat AND low in carbs, but full of creamy, spicy flavours!

With the perfect amount of spice, this salad knocked my socks off, and will do the same to yours. But in a good way. Blackened Shrimp — may I say — is outta this world amazing. Especially with home-made spices thrown in. Especially the part where you hear the sizzling sounds of shrimp in the pan and start to smell the garlic and spices all mixed together. Praise the salad gods.

And drizzled with a creamy Lemon pepper Yogurt Dressing….

And can I just say with or without the dressing…this salad was still incredible. Fresh crisp lettuce leaves; crispy blackened asparagus, creamy Avocado and Garlicky Blackened Shrimp (or Prawns as we say in the land down under). Try this combination. It only takes 10 minutes. And the end result is a healthy, fresh salad bowl. You will love it.

Creamy and healthy. If you like shrimp, click here for more Shrimp Recipes!

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5 from 2 votes

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Blackened Shrimp, Asparagus and Avocado Salad with Lemon Pepper Yogurt Dressing

Blackened Shrimp, Asparagus and Avocado Salad with Lemon Pepper Yogurt Dressing is so easy to make, low in fat and carbs, and full of flavour!

Servings: 2

Author: Karina - Cafe Delites

Ingredients

Blackened Shrimp:

• 500 g raw peeled large shrimp, (King Prawns), tails removed
• 2 cloves of garlic, minced
• 1 teaspoon ground basil
• 1 teaspoon dried thyme
• 1 teaspoon sea salt
• 1 teaspoon fresh cracked black pepper
• 1/2 -1 teaspoon cayenne pepper, (add more to suit your tastes)
• 2 teaspoons sweet paprika, (or smokey for a different flavour option)
• 2 bunches of Asparagus, halved
• 1 teaspoon olive oil

Salad:

• 4 cups Cos lettuce leaves, (or lettuce of choice), washed and ready to use
• 1 Avocado, cubed
• 1/4 red onion, sliced
• 1 handful fresh basil leaves

Dressing:

• 1/3 cup greek yogurt
• 1 teaspoon lemon pepper
• 1 teaspoon lemon juice, (optional for extra flavour)
• 2 tablespoons water, (or olive oil)
• Salt to taste

Instructions

1. In a shallow bowl, combine shrimp (prawns) with all of the spice ingredients, and rub into the shrimp until evenly coated. Heat a large pan/skillet on medium heat and add the olive oil. Saute the shrimp/prawns and the Asparagus while turning occasionally until the shrimp/prawns and asparagus have started to change colour and are just cooked (about 5 minutes).
2. Combine the lettuce leaves, avocado, onion slices and basil leaves in a salad bowl. Add the shrimp/prawns and avocado over the top. Drizzle with the dressing.

For the dressing:

1. Combine the yogurt in a bowl with the lemon pepper, lemon juice (if using), water and salt. Mix well to combine.

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