Shrimp Avocado Asparagus Salad is all the ingredients mixed with Wasabi Mayo dressing. This Japanese deli style salad is good as a side dish for your sandwich or Onigiri lunch. It is very nutritious, rich, and tasty, and a little spiciness from Wasabi is appetizing for a lot of people.
Japanese deli style salads are very popular for many. The underground level of fancy Japanese department stores, often called Depa-Chika, are most always dedicated for countless number of food. They have a lot of prepared food to take home. Salad sections are pretty amazing displaying array of colorful and delicious looking salads in show cases. They are usually sold by weight and quite pricey, but you would want to buy all once you see it. Shrimp Avocado Asparagus Salad is one of typical deli salads with our own twist with Wasabi. If you don’t like the flavor, just omit it. Instead of asparagus, you may want different vegetables such as broccoli or tomato. Or anything you like or already have at home, and that’s fine.
You may not or cannot shop deli salad from Depa-Chika everyday, but you can recreate this at home anytime. It is super easy, especially if you use cooked shrimp, since it’s only cutting and mixing in the steps. Try this today!
Shrimp Avocado Asparagus Salad
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Ingredients
- 4 oz small shrimp raw or cooked
- 6 asparagus
- 1/4 brown onion medium
- 1 avocado
- butter lettuce
Wasabi Mayo Dressing
- 2 Tbsp Japanese mayonnaise
- 1 Tbsp rice vinegar
- 1/2 tsp Soy Sauce
- 1/2 tsp sugar
- 1/4 tsp salt
- 1 tsp Wasabi
Instructions
- Cook shrimp in boiling water until just cooked through. Do not overcook. Cut asparagus into bite size pieces and blanch for a minute. Let both cool and set aside.
- Slice onion very thinly. Cut avocado into 1/2 cubes.
- In a medium bowl, whisk all the ingredients for the dressing together.
- Add cooled shrimp, asparagus, onion, and avocado into the dressing, and coat well. Serve on lettuce leaves.
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