Spring servings of mixed greens are in full impact my companions. New produce is in plenitude in the business sectors and each time I see avocados it's difficult to not snatch a few.
Presently, I'll concede I'm ruined with avocados all year in Southern California. In any case, if avocados are to a greater extent a regular thing where you live this is what you do. Get a few, alongside spinach, asparagus, spring onions, a couple of different fixings and wild shrimp. At that point, prepare this shrimp, asparagus and avocado serving of mixed greens! It's straightforward, light, rich, solid and gracious, so delicious.
The greater part of this serving of mixed greens is comprised of infant spinach, asparagus and shrimp. Infant spinach is something I generally have in my kitchen and it's anything but difficult to prepare a couple of bunches into a bowl for a snappy and easy serving of mixed greens.
The asparagus and shrimp additionally met up rapidly on the grounds that they cook quick. What's more, when I state they cook quick, I mean it – just 2 to 3 minutes on the stove top. At that point, simply place them in a virus water shower to chill off.
- 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
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.
Read more our recipe Pulled Pork Nachos #healthyfood #dietketo
0 Comments