SHRIMP, ASPARAGUS AND AVOCADO SALAD #salad #diet

This shrimp, asparagus and avocado plate of mixed greens is absolutely delightful and ideal for spring – particularly when showered with the energetic lemon vinaigrette. With just 8 fixings it's excessively simple to make, looks staggering and dependably gets ate up!

Spring servings of mixed greens are in full impact my companions. Crisp produce is in plenitude in the business sectors and each time I see avocados it's difficult to not snatch a few.

Presently, I'll concede I'm ruined with avocados all year in Southern California. In any case, if avocados are even more an occasional thing where you live this is what you do. Snatch a few, alongside spinach, asparagus, spring onions, a couple of different fixings and wild shrimp. At that point, prepare this shrimp, asparagus and avocado plate of mixed greens! It's basic, light, smooth, sound and goodness, so delectable.

Also try our recipe : HUMMUS AND AVOCADO TOAST #diet #avocado

INGREDIENTS

• 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

DIRECTIONS

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 : bit.ly/2S9rxy5

Read more our recipe : QUICK SALAMI & CREAM CHEESE BITES #diet #delicious