1 lb shrimp, cleaned and cooked 1 lb asparagus, cut into bite-size pieces, blanched 2 cups cooked hulled barley 1 cup grape tomatoes, halved 1/2 cup sliced scallions, white and green parts plus more for garnish 1 1/2 avocados 2 limes, squeezed 1/2 tsp sea salt freshly ground pepper 2 tbsp rice vinegar some water for desired consistency 1/2 cup scallions
1. In a large bowl combine all salad ingredients, toss with the dressing.
2. Serve sprinkled with sliced scallions.
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