Shrimp, Asparagus and Avocado Salad


  • 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.

Source: Downshiftology – Shrimp, Asparagus and Avocado Salad