Shrimp, Asparagus And Avocado Salad Recipe

Cooking Directions

• STEP 1.In a large pot of boiling water, cook the asparagus for 2-3 minutes until crisp-tender. Drain and rinse with cold water to stop the cooking process.
• STEP 2.In a large bowl, combine the cooked asparagus, cooked shrimp, and diced avocado.
• STEP 3.In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper to make the vinaigrette.
• STEP 4.Pour the vinaigrette over the salad and toss gently to coat.
• STEP 5.Chill the salad in the refrigerator for at least 30 minutes before serving.
• STEP 6.Serve the shrimp, asparagus, and avocado salad chilled as a light lunch or dinner option.

Cooking Tips

• Make sure to cook the asparagus until it is crisp-tender to maintain its texture.
• You can grill the shrimp instead of boiling them for added flavor.
• Add some cherry tomatoes or sliced cucumbers for extra freshness and color.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Serve the salad chilled for the best taste and texture.
• You can serve the salad as is or on a bed of mixed greens for a heartier meal.