This salad celebrates spring with a medley of green fruits and veggies including peppery arugula, crunchy sliced Brussels sprouts, crisp green apple, and creamy avocado. Assemble and serve this salad for dinner or omit the shrimp and serve as a side dish. The dressing makes enough for four salads; leftovers can be stored up to two weeks in the fridge.
- To make the dressing, place the olive oil, lemon juice, mustard, vinegar, garlic, honey, and salt and pepper to taste in a small bowl or Mason jar. Whisk to combine or secure the Mason jar with a tight-fitting lid and shake to combine; set aside to let flavors mellow and meld.
- To make the salad, heat the oil in a large nonstick skillet over medium heat. Add the shrimp and cook until golden and cooked through, about 3 minutes per side. Set aside.
- Arrange the arugula, Brussels sprouts, cucumber, avocado, apple, and parsley evenly between two dinner-size salad bowls. Top evenly with the cooked shrimp, and drizzle with 1 to 2 tablespoons salad dressing.