Clear Square Image


Shrimp, Fava Beans And Asparagus Salad

  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes
  • Yield 6 servings


  • 2 pounds fresh organic fava beans, shelled (about 1 cup)
  • 1 pound thin organic asparagus, trimmed and cut diagonally into 2-inch pieces
  • 1 pound medium shrimp (about 30), shelled and deveined
  • 4 cups of mixed green salad

  • 1 teaspoon stone ground mustard
  • 1 tablespoon chopped fresh organic basil leaves
  • 2/3 cup extra-virgin olive oil
  • 1 tablespoon organic plain yogurt


In a small bowl whisk together yogurt, mustard and basil.  Add oil in a stream, whisking until emulsified, and season with salt and pepper.

Have ready a large bowl of ice and cold water.  In a large saucepan of boiling salted water cook favas until crisp-tender, about 2 1/2 minutes, and transfer to ice water to stop cooking.  Drain favas in a colander and gently peel away outer skins.  Transfer favas to a large serving bowl.

Have ready another large bowl of ice and cold water.  Return water in pan to a boil and cook asparagus until crisp-tender, about 3 1/2 minutes.  Transfer asparagus to ice water to stop cooking.  Drain asparagus in colander and pat dry with paper towels.

Return water in pan to a boil and cook shrimp until just cooked through, about 2 minutes.  Transfer shrimp with slotted spoon to paper towels to cool.

In bowl with favas, toss together 1/3 cup dressing, asparagus, shrimp, mixed greens and salt and pepper to taste.  Drizzle salad with some of the remaining dressing.

Related Recipes

View All