Shrimp, Avocado and Asparagus Salad

  • Yield 4-8 servings


1 pound shrimp, cooked and shelled
1 large avocado, sliced
1/2 pound asparagus, blanched and sliced
2 medium roma tomatoes, sliced
1 small red onion, sliced
1/4 bunch cilantro, chopped
1 -- (10-ounce) package Italian blend salad mix
1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon cumin, or to taste
1/2 teaspoon smoked sea salt, or to taste
1/2 teaspoon coarse black pepper, or to taste


  1. Gently toss salad ingredients together.
  2. Combine all vinaigrette ingredients, whisking well. Drizzle over salad and enjoy!