Shrimp, Asparagus and Avocado Salad #vegetarian #saladrecipe

This shrimp, asparagus and avocado serving of mixed greens is totally scrumptious and ideal for spring. It's a light, lively, velvety and sound avocado serving of mixed greens.

From that point forward, all that is left to do is cleave up some green onions and parsley and add that to the bowl, at that point cut up a few of those ready avocados. With regards to avocados (let's face it, I'm an epicurean) I have a few hints for acquiring ready avocados and putting away avocados so they don't go darker. Make a point to watch my guacamole video for every one of the tips.

In conclusion, sprinkle your plate of mixed greens with somewhat salt and pepper, give it a delicate hurl and shower with a simple hand crafted lemon vinaigrette. Furthermore, there you have it! A power stuffed plate of mixed greens that is an incredible parity of supplements, protein and sound fats – and it has that lively, spring punch.
Shrimp, Asparagus and Avocado Salad #vegetarian #saladrecipe
Also try our recipe QUICK & EASY VEGAN RAMEN #recipe #vegetarian


  • 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


  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.

Read more our recipe Garlicky Oven Roasted Mushrooms #vegan #vegetarian

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