Healthy Fare for Kids

Our Recipes

Farmer's Market Salad with Shrimp, Asparagus and Avocado Dressing

Yes, I'm going bonkers for springtime produce right now just because it's been too long of a winter. As well, the tender vegetables taste wonderful, especially in this brilliant salad that's quick and easy to make. Enjoy!

Prep Time: 20 minutes

Serves: 2 adults 2 children


2 heads bib lettuce or other spring lettuces
10 chives
10 poached aspargus - purple or green, chopped into inch long pieces
10 cherry tomatoes
any other vegetables you'd like to throw in
2 tablespoons avocado lime dressing

20 frozen un-cooked - shell on shrimp, sized 26-30, thawed*, keeping shells on
juice from half of a lemon or 1 ounce lemoncello
1 teaspoon salt

*place cleaned aspargus in lightly boiling water that's been infused with salt, and a squirt of lemon. Cook for a minute then transfer to cold water. Remove and drain once cooled.

**if frozen, place shrimp in cool water until thawed about half hour. For faster thawing, use stream of warm water while breaking apart shrimp as it melts. Be careful to drain when shrimp is feels softer but still firm


1.  Prepare vegetables and toss into salad bowl

  • Trim lettuce from core. Gently wash and dry leaves. Break apart leaves.
  • Wash chives, dry then chop into half inch pieces
  • Cut asparagus into 1½ inch pieces
  • Cut cherry tomatoes in half

2. Prepare shrimp

  • Place a medium saucepan filled with water along with the lemon juice or lemoncello and salt over medium-high heat and bring to a gentle boil
  • Add shrimp. After a couple minutes, watch for shrimp to begin to curl and turn from translucent to whtte. As you see this happening, remove shrimp. Drain. Spray with water to cool shrimp. Remove tails and jackets from shrimp.

3. Assemble

  • Add shrimp to vegetables in bowl. Dress with about a tablespoon of the avocado dressing. Season with salt and pepper

Suggested Side Dish

Whole grain bread in the form of a slice or a roll

Healthy Fare for Kids Serving

1 Cup of salad and 4 shrimp along with slice of whole grain bread

Good Food Thoughts

Take advantage of early vegetables at your local farm or farmers market

Equipment Needed

chefs knife and cutting board with non-slip mat

medium saucepan

salad bowl

Facebook   Twitter   Google   Pinterest