Shrimp, Asparagus and Avocado Salad
User Reviews
4.9
Shrimp, Asparagus and Avocado Salad
Description
The salad features peeled, deveined shrimp and fresh asparagus briefly cooked until tender-crisp, then shocked in ice water to maintain texture and color. These are combined with fresh baby spinach leaves, ripe avocado slices, chopped green onions, and fresh parsley for herbaceous brightness. The lemon vinaigrette adds acidity to balance the creamy and savory ingredients.
The preparation maintains the individual textures—shrimp have a slightly firm bite, asparagus remains fresh and crisp, and avocado adds buttery softness. The salad is seasoned with salt and black pepper to taste before serving.
This salad pairs well as a starter or light lunch and can be integrated into meal prep plans. Omitting honey from the dressing can make it suitable for Whole30 diets. Leftover shrimp can be repurposed in other dishes.
Ingredients
- 1 pound Shrimp peeled and deveined, raw
- 4 cups baby spinach
- 1/4 cup parsley chopped, fresh
- 20 pears asparagus (1 bunch)
- 1 avocado sliced
- 3 green onions sliced
- salt to taste
- black pepper to taste
- 1/2 vinaigrette lemon flavored
Instructions
- 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.
- 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.
Notes
- Use a salad bowl that allows for easy tossing; a recommended type is available from Crate and Barrel.
- Leftover shrimp can be reused in other shrimp dishes for meal variations.
- To comply with Whole30, omit honey from the vinaigrette.
- This salad is featured in seasonal spring meal prep ideas, with available instructional videos.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 7g | 2% |
| Protein | 25g | 50% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 285mg | 95% |
| Sodium | 916mg | 38% |
| Potassium | 557mg | 12% |
| Fiber | 4g | 16% |
| Vitamin A | 3330IU | 67% |
| Vitamin C | 25.1mg | 28% |
| Calcium | 212mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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