Shrimp, Avocado and Asparagus Salad
Recipe by Sherri Logan Williams
Ingredients
- Salad:
- 1pound shrimp, cooked and shelled
- 1large avocado, sliced
- 1/2pound asparagus, blanched and sliced
- 2medium roma tomatoes, sliced
- 1small red onion, sliced
- 1/4bunch cilantro, chopped
- 1-- (10-ounce) package Italian blend salad mix
- Vinaigrette:
- 1/3cup extra-virgin olive oil
- 2tablespoons fresh lemon juice
- 1/2teaspoon dried oregano
- 1/2teaspoon cumin, or to taste
- 1/2teaspoon smoked sea salt, or to taste
- 1/2teaspoon coarse black pepper, or to taste
Instructions
-
Gently toss salad ingredients together.
-
Combine all vinaigrette ingredients, whisking well. Drizzle over salad and enjoy!
