Salad Cups with Quinoa, Shrimp, Avocado & Lemon Dressing Recipe
These salad cups rank with some of my favorite lunch recipes. Shrimp, avocado, quinoa and a simple lemon dressing come together for a light, delicious meal.
Servings: 4 Salad Cups
Calories: 397kcal
Ingredients
The Salad:
- ½ cup quinoa
- 1 cup water
- ¾ pound large raw shrimp peeled
- 1 medium tomato cut into ½-inch pieces
- 1 small avocado cut into ½-inch pieces
- 1 ounce Myzithra or feta cheese, crumbled
The Dressing:
- 3 tablespoons fresh lemon juice
- ¾ teaspoon honey
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ 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.
Nutrition
Serving: 1Salad Cup | Calories: 397kcal | Carbohydrates: 22g | Protein: 23g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 221mg | Sodium: 1041mg | Potassium: 552mg | Fiber: 5g | Sugar: 3g | Vitamin A: 855IU | Vitamin C: 17.7mg | Calcium: 187mg | Iron: 3.5mg