Recipes

SHRIMP & ASPARAGUS SALAD

Serves 4

2 cups of baby spinach

1 pound asparagus, trimmed and cut into 2 inch lengths

2 tablespoons lemon juice

1 1/2 tablespoons extra virgin olive oil

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1 pound peeled and deveined cooked large shrimp

1 cup of mini cucumbers sliced thinly

1/2 small red onion, thinly sliced

2 tablespoons dried Italian herbs

2 hard-cooked eggs, sliced.

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