Salad Cups With Quinoa, Shrimp, Avocado & Lemon Dressing Recipe
This vibrant and nutritious quinoa shrimp salad is a delightful medley of flavors and textures. Tender shrimp, juicy tomatoes, creamy avocado, and tangy cheese play harmoniously with the nuttiness of quinoa. Tossed in a zesty lemon dressing with a hint of honey and oregano, this dish is both refreshing and satisfying. Perfect for a light lunch or as a side dish for a larger meal, this salad is sure to impress with its colors and taste.
— Constant Cookbook
Ingredients
- 1/2 cup quinoa
- 1 cup water
- 3/4 lb. large raw shrimp, peeled
- 1 medium tomato , cut into 1/2-inch pieces
- 1 small avocado, cut into 1/2-inch pieces
- 1 oz. Myzithra (or feta) cheese, crumbled
- 3 tbsp fresh lemon juice
- 3/4 tsp honey
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 4 large Boston lettuce leaves
Instructions
- The Salad:
- In a fine-mesh strainer, rinse quinoa well and drain.
- In a medium pot, combine quinoa and water. Bring to a boil, then cover and turn heat to low. Cook until all the water is absorbed, 15 to 20 minutes. Remove from the heat, fluff the quinoa and transfer to a cookie sheet, spreading the quinoa in a thin layer, to cool.
- Set a large saucepan of lightly salted water over medium-high heat. Bring to a boil. Add shrimp and cook until shrimp turn pink, 45 seconds to 1 minute.
- Drain and immediately plunge the shrimp into ice water to stop the shrimp from cooking further.
- In a medium bowl, mix together quinoa, shrimp, tomatoes and avocado.
- The Dressing:
- Whisk together lemon juice, honey, oregano, salt and pepper. Slowly whisk in olive oil.
- Toss the dressing with the quinoa mixture. Gently stir in Myzithra (or feta) cheese. Divide the quinoa salad between 4 Boston lettuce leaves, using the lettuce as a bowl. Serve.
Yield
Makes 4 salad cups
Nutrition
- Serving Size: 1 Salad Cup
- Calories: 397 kcal
- Carbohydrate Content: 22 g
- Protein Content: 23 g
- Fat Content: 25 g
- Saturated Fat Content: 4 g
- Cholesterol Content: 221 mg
- Sodium Content: 1041 mg
- Fiber Content: 5 g
- Sugar Content: 3 g
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