Shrimp and Avocado Salad with Quinoa
630 kcal · 55 g protein · 10 minutes · 3 servings
This vibrant Shrimp and Avocado Salad with Quinoa combines tender cooked shrimp, creamy avocado, and fluffy quinoa on a bed of fresh mixed greens. Tossed with a simple lemon and olive oil dressing, it’s a refreshing, protein-packed meal perfect for a healthy lunch or dinner.
630 kcal
55 g protein
10 minutes
Ingredients
- Cooked shrimp 150 g
- Avocado 1/2 medium
- Quinoa (cooked) 3/4 cup
- Mixed greens 1 cup
- Olive oil 1 tbsp
- Lemon juice 1 tbsp
Method
-
Prepare Ingredients.
Make sure your cooked shrimp is peeled and deveined. Dice half a medium avocado into small cubes. Rinse and dry 1 cup of mixed greens thoroughly. If your quinoa is not cooked yet, cook it according to package instructions, then let it cool to room temperature.
Tip: Use a fork to gently mash avocado if you prefer a creamier texture. -
Combine Salad Base.
In a large mixing bowl, add the cooked quinoa, mixed greens, diced avocado, and cooked shrimp. Gently toss the ingredients together to distribute them evenly.
Tip: Be gentle when mixing to avoid mashing the avocado. -
Make the Dressing.
In a small bowl or cup, whisk together 1 tablespoon of olive oil and 1 tablespoon of freshly squeezed lemon juice until well combined.
Tip: Add a pinch of salt and pepper to the dressing if desired for extra flavor. -
Dress the Salad.
Pour the lemon and olive oil dressing over the salad mixture. Toss gently to coat all ingredients evenly with the dressing.
Tip: Taste and adjust seasoning if needed, adding more lemon juice or olive oil to your preference.
Pro tips
- Use cooked shrimp that is chilled or at room temperature for best texture.
- Cook quinoa in advance and refrigerate to save time when preparing this salad.