Shrimp & Watercress Salad


Watercress has a peppery bite that provides contrast to mild-mannered asparagus in this simple main-dish salad.

shrimp and watercress salad
Photo: Andy Lyons
Total Time:
15 mins


  • 1 12-16 ounce bunch fresh asparagus spears, trimmed

  • 6 cup watercress, tough stems removed

  • 1 ounce frozen, peeled and deveined cooked shrimp with tails intact, thawed

  • 2 cup cherry tomatoes, halved

  • ¾ cup bottled light raspberry or berry vinaigrette salad dressing

  • Sea salt

  • Cracked black pepper

  • Cracker Bread (optional)


  1. In a large skillet cook asparagus, covered, in a small amount of boiling lightly salted water for 3 minutes or until crisp-tender; drain in a colander. Run under cold water until cool.

  2. Divide asparagus among 4 dinner plates; top with watercress, shrimp, and cherry tomatoes. Drizzle with dressing. Sprinkle with cracked black pepper and serve wtih cracker bread.

Nutrition Facts (per serving)

257 Calories
8g Fat
14g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 257
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 5%
Cholesterol 227mg 76%
Sodium 360mg 16%
Total Carbohydrate 14g 5%
Total Sugars 8g
Protein 33g
Vitamin C 30.1mg 151%
Calcium 141.4mg 11%
Iron 4.5mg 25%
Potassium 666mg 14%
Folate, total 40.3mcg
Vitamin B-12 1.6mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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