From that point forward, all that is left to do is cleave up some green onions and parsley and add that to the bowl, at that point cut up a few of those ready avocados. With regards to avocados (let's face it, I'm an epicurean) I have a few hints for acquiring ready avocados and putting away avocados so they don't go darker. Make a point to watch my guacamole video for every one of the tips.
In conclusion, sprinkle your plate of mixed greens with somewhat salt and pepper, give it a delicate hurl and shower with a simple hand crafted lemon vinaigrette. Furthermore, there you have it! A power stuffed plate of mixed greens that is an incredible parity of supplements, protein and sound fats – and it has that lively, spring punch.
- 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
- 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.
Read more our recipe Garlicky Oven Roasted Mushrooms #vegan #vegetarian
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