A refreshing and vibrant salad featuring shrimp, asparagus, and a tangy dill dressing.
Bring a small pot of salted water to a boil.
Adding a pinch of salt to the water enhances the flavor of the asparagus.
Trim the asparagus and blanch them in the boiling water for 2 minutes until bright green and tender.
Blanching helps retain the vibrant color and crisp texture of the asparagus.
Drain the asparagus and rinse under cold water to stop the cooking process.
Cooling the asparagus immediately preserves its texture and color.
Use a vegetable peeler to slice the cucumber into long ribbons.
Cucumber ribbons add a delicate and elegant touch to the salad.
Combine the asparagus, cucumber ribbons, and shrimp in a large bowl.
Mix gently to avoid breaking the delicate cucumber ribbons.
In a small jar, combine olive oil, mustard, lemon juice, and dill. Shake well to emulsify.
Shaking the dressing in a jar ensures it is well mixed and easy to pour.
Pour the dressing over the salad and toss to coat evenly.
Add the dressing gradually to avoid over-dressing the salad.
Serve the salad immediately, garnished with extra dill if desired.
Serving immediately ensures the salad remains fresh and crisp.
