1 pound raw shrimp, peeled and deveined
4 cups baby spinach
1/4 cup fresh parsley, chopped
20 spears asparagus, (1 bunch)
1 avocado, sliced
3 green onions, sliced
salt and pepper, to taste
1/2 recipe lemon vinaigrette


1.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.
2.Add the shrimp, sliced asparagus, baby spinach, avocado and green onion to a salad bowl. Add the dressing, season with salt and pepper and toss it all together.

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