Spring Herb Green Salad with Grilled Shrimp

Ingredients:

(4 servings)

1 454g package of shrimp, peeled and deveined

1- 2 tbsp olive oil

1 bunch asparagus, trimmed and cut diagonally

1 cup sweet peas

1 cucumber, thinly sliced

6 radishes, thinly sliced

1 head butter or Boston lettuce, leaves separated

1 cup mint leaves

½ lemon, juiced

Fresh parsley chopped, for serving

Vinaigrette:

¼ cup apple cider vinegar

1½ tsp honey

1 tsp Dijon mustard

⅓ cup avocado oil or olive oil

1 handful fresh dill, chopped

1 handful fresh mint, chopped

1 handful fresh chives, chopped

Salt and pepper, to taste

Instructions:

1. In a food processor, add the oil, honey, dijon mustard, apple cider vinegar and fresh herbs. Pulse until well combined.

2. Blanch asparagus for 2-4 minutes.

3. Place lettuce, cucumber, peas, radishes, asparagus and mint leaves in a mixing bowl and pour dressing over top.

4. For the shrimp, heat oil in a pan over medium-high heat. Add shrimp and cook for 3 - 4 minutes aside, until the shrimp is cooked through. Transfer to a bowl, drizzle with lemon juice and fresh parsley.

5. Place salad in a bowl, top with grilled shrimp and enjoy!