This shrimp, asparagus and avocado salad is utterly delicious and perfect for spring. It’s a light, vibrant, creamy and healthy avocado salad.
INGREDIENTS
- 1 pound raw shrimp, peeled and deveined
- 4 cups baby spinach
- 1/4 fresh parsley, chopped
- 1 bunch asparagus (approx 20 spears)
- 1 avocado, sliced
- 3 green onions, sliced
- salt and pepper, to taste
- 1/2 recipe lemon vinaigrette
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| Shrimp, Asparagus and Avocado Salad |
DIRECTIONS
- Bring both a medium pot of water and a medium sauté pan of water and to a boil. Add the shrimp to the pot and the asparagus to the sauté pan and cook for 2-3 minutes. Use a skimmer or tongs to transfer the shrimp and asparagus to an ice water bath. Drain and then slice the asparagus into 1 1/2 inch pieces.
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You can get the complete recipes here!!!
