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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

Description

This Light And Colorful Salad Is The Perfect Addition To Your Easter Dinner.

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