Shrimp and Asparagus Salad



24 to 28 cooked shrimp

2 cups broccolicut bite size 

1 pound cooked asparagus 

1 cup red cabbage, shredded

1 cup cucumbers, sliced

1 cup grape tomatoeshalved 

1 avocadosliced

1 cup quinoacooked and chilled

8 cups spring mix greens


Bring a pot of water to a boil.

In a large bowl, fill with half ice and water.

Cut up the broccoli while you wait for the water to boil.

Carefully, add in broccoli and cook for 1 to 2 minutes.

The broccoli will become tender and bright in color.

Scoop out broccoli with a slotted spoon quickly and immediately move into the ice water.

Keep the broccoli in there for about 60 seconds, then drain in a colander and set aside.

Add 2 cups of spring mix to each salad plate or bowl.

Top with the shrimp, broccoli, asparagus, cabbage, cucumbers, tomato, avocado, and quinoa.

Then drizzle the salads with your favorite dressing. Enjoy!

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