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.