Shrimp, Asparagus & 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 (See below)

Lemon Vinaigrette Ingredients

• 1/3 cup olive oil
• 1/4 cup lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey, or maple syrup
• 1-2 garlic cloves, minced
• Salt and pepper, to taste

Add all of the ingredients to a small bowl and whisk together.

INSTRUCTIONS 

• If you are using raw shrimp, bring both a medium pot of water and a medium sauté pan of water and to a boil. (If you are using cooked shrimp, just add to the asparagus).
• 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.