This Shrimp, Asparagus and Avocado Salad is a delicious summer dish that can be shared with friends or enjoyed as a light dinner. It’s packed with fresh vegetables and herbs and finished with a lemon dijon vinaigrette.
I made this Shrimp, Asparagus and Avocado salad a few weeks ago for our teacher training graduation party. I like bringing salad-type dishes to potlucks because sometimes they tend to get overloaded with dips and desserts. (Side note: I totally contributed to the dessert overload with these salted fudge brownies!)
I’m always looking for new twists on salads to keep them fresh and interesting. I loved that this salad didn’t include any lettuce, just lots of veggies, healthy fat from avocados and a punch of lean protein from the shrimp. Did you know that a 4-ounce serving of shrimp 27 grams of protein with just around 112 calories?
It’s also full of fresh basil and tomatoes, making it a great dish for those of you with summer gardens! It’s finished off with a light vinaigrette of lemon juice, dijon mustard and olive oil which brightens up the salad without weighing it down.
This Shrimp, Asparagus and Avocado salad is fast and easy to prepare. Due to the quick cooking time of shrimp and asparagus, I had this one prepped and ready in under 20 minutes.
Shrimp, Asparagus and Avocado Salad
Shrimp, Asparagus and Avocado Salad
(Recipe adapted from Elana’s Pantry)
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