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Ingredients

1 pound fresh asparagus, trimmed and sliced diagonally into 2-inch pieces 1 pound large peeled and deveined cooked shrimp 2 cups cubed and seeded English cucumber 2 cups chopped tomatoes ½ cup diced green bell pepper ¼ cup finely chopped red onion ¼ cup thinly sliced fresh basil ¼ cup tomato juice 3 tablespoons red wine vinegar 1 tablespoon olive oil 2 cloves garlic, minced 2 teaspoons white sugar ⅛ teaspoon hot pepper sauce 1 pinch salt and ground black pepper to taste 8 cups mixed salad greens

Nutrition Info

226.1 calories carbohydrate: 17.6 g cholesterol: 221.3 mg fat: 5.3 g fiber: 6.5 g protein: 29.5 g saturatedFat: 0.9 g servingSize: - sodium: 374.1 mg sugar: 9 g transFat: : - unsaturatedFat: : -

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until crisp-tender, about 3 minutes. Drain and rinse in ice cold water, drain well.
Combine steamed asparagus, shrimp, cucumber, tomatoes, bell pepper, onion, and basil in a large bowl.
Combine tomato juice, vinegar, oil, garlic, sugar, hot sauce, salt, and pepper in a small bowl. Stir dressing with a whisk until well blended. Pour over shrimp mixture and toss well. Divide greens among 4 plates and top each with 2 cups of the shrimp salad.

4 servings

I serve this gazpacho salad as a main dish, either cold or at room temperature. It's especially great on a warm summer day.