Shrimp & Asparagus Salad

When asparagus is in season, this salad is a MUST. The bitter of the arugula goes so spectacularly with asparagus and the lemon makes every ingredient in here pop. Shrimp is a super easy protein to prepare, is amazing with avocado and has a lot of bang for its buck. Vegan friends can use a can of rinsed garbanzo beans and it’s an amazing, hearty salad for all! 

Ingredients:

• 1 clamshell of baby arugula (5 oz)
• 12-16oz shrimp, defrosted, peeled, deveined and dropped into a pot of boiling water for 3 minutes
• 1 bunch asparagus, trimmed and steamed for 5 mins
• 1 avocado
• 24 cherry tomatoes (approx.)
• Sea salt & fresh cracked pepper
• Lemon vinaigrette (or buy your favorite!)

Instructions:

1. Prepare your lemon vinaigrette (or get out your purchased bottle!)
2. Prepare your shrimp (see above) by dropping into a pot of boiling water for 3 minutes
3. Prepare your asparagus (see above) by steaming for 5 minutes or boil until just tender if you don’t have a steamer basket. Cut asparagus into 2-inch sections
4. Large dice your avocado and split your cherry tomatoes in half from the crown down
5. Place arugula in a large salad bowl and toss with just enough dressing to coat.
6. Add shrimp, asaparagus and cherry tomatoes. Sprinkle a pinch of sea salt and a few cracks of pepper. Toss and add more dressing to your liking.
7. Last, add the avocados on top and a little pinch more of sea salt and pepper.
8. Serve into bowls and make sure everone gets some avo!