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5 from 1 vote

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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Entrees, Salads
Cuisine: American
Keyword: Seafood Recipes
Servings: 4 Salad Cups
Calories: 397kcal


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:


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.


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