Tropical Spring Salad with Asparagus, Papaya & Shrimp 🌴🥗

Sure, let’s embark on a culinary journey with this delightful Spring Jumbo Asparagus, Papaya, Shrimp & Pasta Salad recipe! 🥗🍤

Spring Jumbo Asparagus, Papaya, Shrimp & Pasta Salad

Cook Time: 5 minutes
Prep Time: 15 minutes
Total Time: 20 minutes
Servings: 4

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Description:

Indulge in the vibrant flavors of spring with this refreshing salad bursting with jumbo asparagus, juicy papaya, succulent shrimp, and hearty pasta. This recipe is not only quick and easy to prepare but also a celebration of tropical fruits and vegetables, making it an ideal choice for a light and satisfying meal.

Ingredients:

• 1 bunch asparagus
• 1 papaya
• 1/3 cup light sour cream
• 1/4 cup papaya nectar
• 1 1/2 tablespoons mango chutney
• Zest of 1 lemon
• 6 ounces rotelle pasta
• 1/2 pound small shrimp, cooked and peeled
• 3 green onions, thinly sliced
• Boston lettuce leaves, for serving
• Bibb lettuce leaves, for serving
• Lemon twists or wedges, for garnish
• Fresh mint, for garnish (optional)

Instructions:

1. Prepare Asparagus: Start by trimming or breaking off the tough ends of the asparagus spears at their natural breaking point. Rinse them thoroughly under cold water.

2. Cook Asparagus: In a large skillet over medium heat, cook the asparagus spears until they are crisp-tender, which should take about 3 to 5 minutes. Be careful not to overcook them. Once done, drain the asparagus and rinse them under cold water to stop the cooking process. Chill and reserve 12 spears for garnish, then cut the remaining asparagus into 1-inch pieces.

3. Prepare Papaya: Cut the papaya in half and remove the seeds. Slice half of the papaya into thin, lengthwise slices, around 1/8 inch thick. Chill these slices for later use. Dice the remaining half of the papaya into bite-sized pieces.

4. Prepare Dressing: In a large mixing bowl, combine the light sour cream, papaya nectar, mango chutney, and lemon zest. Mix well until all the ingredients are evenly incorporated.

5. Cook Pasta: Cook the rotelle pasta according to the package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to cool it down.

6. Assemble Salad: Add the cooled pasta to the bowl with the dressing. Mix until the pasta is well coated.

7. Combine Ingredients: To the dressed pasta, add the chopped asparagus pieces, diced papaya, cooked shrimp, and sliced green onions. Gently toss everything together until the ingredients are evenly distributed.

8. Chill: Place the salad in the refrigerator for a brief chill to enhance the flavors and allow the ingredients to meld together.

9. Serve: When ready to serve, arrange Boston lettuce and Bibb lettuce leaves on a serving platter or individual plates. Spoon the chilled pasta mixture onto the lettuce leaves. Garnish the salad with the reserved papaya slices, asparagus spears, lemon twists or wedges, and fresh mint leaves if desired.

10. Enjoy: Serve this Spring Jumbo Asparagus, Papaya, Shrimp & Pasta Salad immediately and relish the burst of flavors with every bite!

This delightful salad is a perfect combination of textures and flavors, making it an excellent choice for any occasion, whether it’s a quick weeknight dinner or a gathering with friends and family. Enjoy the freshness of spring with this vibrant and satisfying dish! 🌱🍤🥗