Shrimp, Asparagus and Avocado Salad

INGREDIENTS

1/2 cup

(3.3oz, 95gr) Basmati rice

1 cup

(8oz, 240ml) chicken stock

10 oz

shrimp, cleaned

10 oz

asparagus, trimmed and cut into 1 1/2″ (4cm) lengths

avocado, sliced

6 oz

salad greens. prepared

2 tbsp

fresh oregano leaves

1 tbsp

fresh, snipped garlic chives

1 tbsp

fresh snipped tarragon

1 tbsp

olive oil

1 tsp

paprika

Vinaigrette

2 tbsp

Balsamic vinegar

2 tsp

Dijon-style mustard

4 tbsp

salad olive oil