This shrimp, asparagus and avocado salad is utterly delicious and perfect for spring. It's a light, vibrant, creamy and healthy avocado salad.
Recipe inspired by Foodie Crush's Citrus Shrimp and Avocado Salad.
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.
I always get asked about the salad bowl seen in these photos. It's one of my favorites and it's this one from Crate and Barrel.
If you have any leftover shrimp after making this recipe, make sure to check out all these delicious shrimp recipes for more inspiration.
I included this recipe as part of my Spring Meal Prep. Make sure to check out that post for more healthy meal prep ideas. And good news, I'm making those videos seasonally now!
To make this salad Whole30 compliant, leave the honey out of the dressing recipe.