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
Water (for desired consistency)
1/2 cup Scallions

In a large bowl combine all salad ingredients, toss with the dressing.

Serve sprinkled with sliced scallions.