SHRIMP, ASPARAGUS AND AVOCADO SALAD

Ingredients

• 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

INSTRUCTIONS

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.

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