No question: Who Paleo feeds, eating much salad. Often it is in the restaurant the only "safe" choice and for lunch at the office salad is simply practical. Because it can quickly get bored. That is why we always try to give you new ideas with salad in the kitchen. Today: Asparagus salad with shrimp, avocado, onion and tomato.
Asparagus salad shrimp
THE RECIPE: Asparagus salad with shrimp
Serves 2 // active: 20 minutes // Total: 20 minutes
200 g green asparagus
200g prawns (fresh or frozen)
2 tablespoons olive oil
2 tablespoons Balsamic Vinegar
3 tablespoons honey
3 tablespoons lemon juice
2 pinch (es) salt and pepper
1 tbsp coconut oil
0.5 Red Onion
Inserting shrimp in a bowl with 2 tablespoons honey, 2 tablespoons lemon juice and salt and pepper.
Green asparagus at the end if necessary (= if it is woody) peel and cut into 3 cm long pieces.
Avocado and tomato cubes.
Wash lettuce and tear into bite-size pieces.
Chop the onion.
Avocado, tomato, lettuce and onion mix.
Fry asparagus for about 5 minutes in coconut oil. Now the pickled shrimp with give added into the pan and fry for another 5 minutes.
Mix the dressing in the meantime. For this purpose, olive oil, balsamic vinegar, 1 tablespoon lemon juice, 1 tablespoon honey and salt and pepper mix.
Give dressing over the salad and cover with the asparagus and shrimp.