Prep
15minCook
5minLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 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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