Creole Asparagus Edamame & Crawfish Salad

TOTAL TIME: Prep: 10 min. Cook: 15 min. YIELD: 4 enchiladas

This recipe is so special to me because I'm eating heathier these days and this delicious salad is busting with flavor and very filling. I want to live a long life with my family and friends. I've had a few loved ones that have died from heart disease way before their time. A major wake-up call for me was when my oldest sister had a major heart attack at the age of 51 a couple of years ago. This was very hard on our family. My sister is a registered nurse. She knew the symptoms of a heart attack and that saved her life. I thank God that she is still with us and doing well. So if eating healthy will extend my life so that one day I can enjoy being a grandmother, then that's the path I'm taking. Cooking with Passion, sw :)

Ingredients

1 lb crawfish tails, cooked and shelled
1 tsp Creole seasoning
1 Tbsp extra virgin olive oil
3/4 lb asparagus, sliced
3/4 lb edamame, shelled
1 small red onion, chopped
Lemon Vinaigrette **reserve some for drizzling**
1/3 cup extra virgin olive oil
Juice & zest of 1 lemon
1 garlic clove, grated
1 tsp herbs de Provence
2-3 pinches of Creole seasoning
2 pinches crushed red pepper

Directions

1. Add asparagus and edamame to boiling salted water. Blanch for 3-5 minutes. Drain and add veggies to an ice bath. Drain and set aside.

2. Add extra virgin olive oil to a large heated skillet. Toss in crawfish and Creole seasoning. Sauté for 2-3 minutes. Remove from stove and allow cooling to room temperature.

3. Combine all vinaigrette ingredients in a mixing boil. Whisk for 1 minute. Toss in remaining salad ingredients except crawfish.

4. Add salad ingredients to plates. Top each salad plate with crawfish tails and a few asparagus tips. Drizzle with remaining vinaigrette.