Grilled Shrimp Salad with Quinoa and Avocado

Name: Grilled Shrimp Salad with Quinoa and Avocado
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 6 oz Shrimp (peeled and deveined); 1.5 cups Quinoa (cooked); 0.5 medium Avocado (peeled and sliced); 2 cups Mixed greens (washed and dried); 1 tbsp Olive oil (extra virgin preferred); 0.5 tsp Salt (or to taste); 0.25 tsp Black pepper (freshly ground); 1 tbsp Lemon juice (freshly squeezed)

810 kcal · 48 g protein · 15 minutes · 2 servings

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Grilled Shrimp Salad with Quinoa and Avocado

A vibrant and nutritious salad combining tender grilled shrimp, fluffy quinoa, creamy avocado, and fresh mixed greens, all dressed in a light olive oil dressing. Perfect for a healthy lunch or light dinner that satisfies your taste buds and nourishes your body.

810 kcal 48 g protein 15 minutes

Ingredients

Shrimp 6 oz
Quinoa 1.5 cups
Avocado 0.5 medium
Mixed greens 2 cups
Olive oil 1 tbsp
Salt 0.5 tsp
Black pepper 0.25 tsp
Lemon juice 1 tbsp

Method

Prepare the shrimp. Rinse the peeled and deveined shrimp under cold water, then pat them dry with paper towels. This helps the shrimp grill evenly and prevents splattering.
Tip: Make sure shrimp are fully dried to get a nice sear on the grill.
Marinate the shrimp. Place the shrimp in a bowl and add half the olive oil, salt, black pepper, and half the lemon juice. Toss gently to coat all shrimp evenly. Let them marinate for 5-10 minutes while you prep other ingredients.
Tip: Do not marinate shrimp for more than 15 minutes to avoid a mushy texture.
Cook the quinoa. If you don't have cooked quinoa ready, rinse 0.5 cups of dry quinoa under cold water to remove bitterness. In a pot, combine rinsed quinoa with 1 cup of water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
Tip: Use a fine mesh sieve to rinse quinoa thoroughly.
Grill the shrimp. Heat a grill pan or outdoor grill to medium-high heat. Brush with a little olive oil to prevent sticking. Place shrimp on the grill in a single layer. Cook for about 2 minutes per side until shrimp turn pink and opaque. Remove from heat and set aside.
Tip: Avoid overcooking shrimp as they become rubbery; they cook quickly.
Prepare the salad base. In a large bowl, combine mixed greens and cooked quinoa. Drizzle with the remaining olive oil and lemon juice, and gently toss to mix.
Tip: Toss gently to avoid bruising the greens.
Assemble the salad. Divide the quinoa and greens mixture onto two plates. Arrange grilled shrimp evenly on top. Add sliced avocado on each plate. Optionally, season with a pinch of salt and pepper to taste.
Tip: Add avocado last to keep slices fresh and prevent browning.
Serve. Serve the salad immediately while shrimp are warm, or chill slightly if preferred. Enjoy your healthy and delicious grilled shrimp salad!
Tip: Pair with a light white wine or sparkling water for a refreshing meal.

Pro tips

Use fresh shrimp for best flavor and texture.
Cook quinoa in advance to save time when assembling the salad.