Easter Asparagus, Shrimp and Couscous Salad

This light and colorful salad is the perfect addition to your Easter dinner.

Ingredients:

• 4 tablespoons olive oil, divided
• 1 pound medium or large shrimp, peeled and deveined
• 1 clove garlic, minced finely
• 1 cup grape tomatoes, halved
• 3 tablespoons fresh lemon juice, divided
• Salt and pepper to taste
• 3 cups cooked couscous, cooled
• 6 cups mixed baby greens
• 1 cup chopped fresh herbs (any combination of parsley, dill, chives, thyme, basil, oregano)
• 1 pound fresh thin asparagus spears, cooked until tender crisp and cooled
• 1 medium avocado, peeled and chopped (prepare at last minute)
• 1 cup Mandarin orange sections, drained well
• 2 boiled eggs, peeled and chopped
• 1/2 cup basil and tomato feta cheese crumbles (or plain, if desired)
• 1/2 cup toasted and salted chopped pecans

Directions:

Heat one tablespoon olive oil in a large skillet over medium high heat. Add shrimp and garlic and cook, stirring often, for about 3 to 4 minutes, or until shrimp are cooked through. Remove skillet from heat and stir in tomatoes, 1 tablespoon lemon juice, salt and pepper, and couscous. Set aside to cool to room temperature. When ready to serve, whisk together remaining 3 tablespoons olive oil and 2 tablespoons lemon juice in a small bowl. Toss half of dressing with shrimp mixture and couscous. Toss remaining dressing with baby greens, herbs, asparagus, and avocado. Divide greens evenly on 4 dinner plates, and mound 1/4 couscous and shrimp mixture in middle of greens. Sprinkle each plate with 1/4 each orange sections, eggs, feta, and pecans. Serve immediately.

Number of Servings: 4

Notes from the Cook: This delicious, colorful salad speaks to springtime with its fresh herbs, lemon, and asparagus. My family loves this salad, which we prepare ahead to enjoy after the egg hunt.