This salad explodes with fresh spring flavors, and with a bright touch of my lemon vinaigrette, it’s the perfect thing to help you usher in the spring!
Any time I can get my family excited about green food, I’m happy. I try to serve balanced meals around here, and yet the man and the tiny man in my house both protest when there’s green food on their plates, and will dutifully eat their way around the green food.
Occasionally, though, I find a way to sneak some vitamin A and K, B2, B6, and folate onto their plates. The little man is all about peas and green beans. The big man is all about spinach. And when he starts on a salad and asks if it’s okay if he just finishes everything that’s left in the bowl, it’s a win.
This salad was a definite win.
As an idea, it grew mostly from needing to create a delivery system for my favorite lemon vinaigrette, which I’ll serve on any number of salads but also like on chicken or fish. So I started thinking about all the things that go well with lemon, or with lemony sauce.
Shrimp and asparagus came to mind. So I started thinking of healthy ways to pair those that my family would like. Risotto is always a good option, but I wanted something lighter. I then started thinking about salad, mentally added in some delicious chunks of avocado, drizzled everything liberally in lemon vinaigrette, and this beautiful spring salad was born.
Be generous with the lemon vinaigrette and give it a try. Trust me on this.
[lt_recipe name=”Spring Shrimp, Asparagus, and Avocado Salad” summary=”This salad explodes with fresh spring flavors, and with a bright touch of my lemon vinaigrette, it’s the perfect thing to help you usher in the spring!” servings=”2″ total_time=”10M” print=”yes” image=”https://homefrontcooking.com/wp-content/uploads/2020/03/Shrimp-Salad-and-Lemon-Vinaigrette-0303-1024×683.jpg” ingredients=”1 lb shrimp, peeled and deveined;4 cups baby spinach;1/4 cup fresh parsley, chopped;1 bunch asparagus;1 avocado, sliced;3 green onions, sliced;salt and pepper to taste;lemon vinaigrette” ]Bring a medium pot of water and a medium saute pan of water to a boil on the stove. Add the shrimp to the pot and the asparagus to the pan and cook 3-5 minutes.;;Drain and slice the asparagus into 1-2 inch pieces.;;Add the shrimp, sliced asparagus, spinach, avocado, and green onion to a salad bowl and toss with the lemon vinaigrette and salt and pepper to taste.;;Serve and enjoy![/lt_recipe]
There is so much to love about this tasty dish that I forget I also love just how quick and easy it is to make. You only have to cook the asparagus and the shrimp for 3-5 minutes, and with a few quick chops and a mix, you can have this on the table in under ten minutes.
We’re on the edge of spring here but we’re not quite there yet. Are you guys getting warm temperatures and blooming things where you are yet?