Go Back
A vibrant Shrimp Asparagus Salad in a white bowl, featuring perfectly cooked shrimp, green asparagus, avocado, and fresh greens.
Reda

Zesty Lemon-Herb Air-Fried Shrimp & Asparagus Salad

This vibrant and refreshing salad features succulent, lemon-herb air-fried shrimp and tender-crisp asparagus, tossed with a light vinaigrette and fresh greens. It's a perfect light meal ready in under 30 minutes!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: lunch, Main Course, Salad
Cuisine: American, Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon-Herb Shrimp & Asparagus
  • 1 lb Shrimp large, raw, peeled and deveined, tails on or off
  • 1 lb Asparagus thin to medium spears, tough ends trimmed
  • 2 tbsp Olive Oil extra virgin
  • 1 tbsp Lemon Juice fresh
  • 1 tsp Garlic Powder
  • 1 tsp Dried Oregano
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper freshly ground
  • 1/4 tsp Red Pepper Flakes optional, for a kick
For the Lemon-Dill Vinaigrette
  • 3 tbsp Olive Oil extra virgin
  • 2 tbsp Lemon Juice fresh
  • 1 tsp Dijon Mustard
  • 1 tbsp Fresh Dill finely chopped
  • 1 tsp Honey or Maple Syrup optional, for sweetness
  • 1/4 tsp Salt or to taste
  • 1/8 tsp Black Pepper freshly ground
For the Salad Base & Garnish
  • 5 oz Mixed Greens spring mix or baby spinach
  • 1 cup Cherry Tomatoes halved
  • 1/4 cup Red Onion thinly sliced
  • 1 Avocado ripe, diced (optional)
  • 1/4 cup Feta Cheese crumbled (optional)

Equipment

  • Air Fryer
  • Large Mixing Bowl
  • Small Whisk
  • Tongs
  • Cutting board
  • Sharp knife

Method
 

Prepare the Shrimp & Asparagus
  1. In a large bowl, combine the peeled and deveined shrimp and trimmed asparagus spears.
  2. Drizzle with 2 tablespoons of olive oil, 1 tablespoon of lemon juice, garlic powder, dried oregano, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and red pepper flakes (if using). Toss until everything is evenly coated.
Air Fry the Shrimp & Asparagus
  1. Preheat your air fryer to 375°F (190°C) for 3-5 minutes.
  2. Arrange the seasoned shrimp and asparagus in a single layer in the air fryer basket. You may need to do this in batches to avoid overcrowding.
  3. Air fry for 8-10 minutes, shaking the basket halfway through, until the shrimp are pink and cooked through, and the asparagus is tender-crisp.
  4. Remove from the air fryer and set aside to cool slightly.
Make the Lemon-Dill Vinaigrette
  1. In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, Dijon mustard, fresh dill, honey (if using), 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until well combined and emulsified. Taste and adjust seasoning as needed.
Assemble the Salad
  1. In a large serving bowl, combine the mixed greens, halved cherry tomatoes, and thinly sliced red onion.
  2. Add the slightly cooled air-fried shrimp and asparagus to the bowl.
  3. Pour the lemon-dill vinaigrette over the salad ingredients.
  4. Gently toss everything together until evenly coated.
  5. If using, fold in the diced avocado and crumbled feta cheese.
Serve
  1. Serve immediately as a refreshing and satisfying main course.

Notes

For extra flavor, you can marinate the shrimp and asparagus for 15-30 minutes in the refrigerator before air frying.
If you don't have an air fryer, you can roast the shrimp and asparagus on a baking sheet at 400°F (200°C) for 10-15 minutes, flipping halfway.
Store leftover dressing separately from the salad in an airtight container in the refrigerator for up to 3-4 days. Leftover salad is best eaten within 1-2 days, though the greens may wilt slightly.