Grilled Shrimp, Asparagus, and Avocado Salad

Serves: 4


  • 3 Tbsp. freshly squeezed lemon juice
  • 1 tsp. lemon zest
  • ¼ cup finely chopped fresh parsley
  • 1-2 tsp. Dijon mustard
  • 2 tsp. olive oil
  • 2 garlic cloves, minced
  • ¼ tsp. crushed red pepper
  • 1 pound shrimp, shelled and deveined
  • 1 cup asparagus
  • 1 cup cherry tomatoes, halved
  • 1 small avocado, cut into small cubes
  • 2 tbsp. water
  • Salt and Pepper to taste


  1. Combine lemon juice, mustard, olive oil, and a bit of salt in a bowl. Set aside.
  2. In another bowl, add parsley, lemon zest, garlic, red pepper, and shrimp. Toss, coat, and marinate for 20 minutes in the fridge.
  3. Prepare the grill with a healthy, non-stick cooking spray.
  4. Add asparagus and shrimp to the grill. Grill for 4-6 minutes, over medium-high heat, turning once.
  5. Add shrimp and asparagus to a large bowl. Pour dressing over and toss to coat completely.
  6. Add bell tomatoes and avocado.
  7. Taste and adjust salt and pepper as needed.
  8. Serve room temperature or chilled.