Shrimp & Asparagus Salad

By Gina Caputo

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! 


  • 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!)


  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!