Shrimp Salad

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

This salad creation appears to be a simple collection of familiar ingredients, as tomatoes, sautéed shrimp, red onion, spinach, cilantro, and a dressing made from olive oil and mustard are simply and predictably delicious. However, the recipe features a clever textural twist that breaks the monotony: adding quinoa to the salad will make its tiny grains pop in your mouth like caviar.

Ingredients

Quinoa - 3.5 oz
Peeled Cooked Shrimp - 14.1 oz
Avocado - 2 pieces
Marinated cherries - 5.6 oz
Spinach - 3.5 oz
Olive Oil - 3 fl oz
Dijon Mustard - 1 tablespoon
Spanish onions - 1.4 oz
Meyer Lemon Juice - 0 fl oz
Garlic - 1 clove
Cilantro - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cook the quinoa in salted water for 13 minutes, then let it cool.

Step 2

Sauté the peeled shrimp in olive oil for 3–5 minutes.

Step 3

Finally, squeeze a clove of garlic into the skillet and sauté for another 20–30 seconds until fragrant.

Step 4

Chop the red onion.

Step 5

In a large bowl, combine mustard, lemon juice, olive oil, salt, and pepper until smooth. Add the onion and mix well.

Step 6

Cut the tomatoes in half, remove the pit and skin from the avocado, and slice it thinly.

Step 7

On a plate, arrange the spinach, then add the quinoa on top, followed by the avocado. In the center, place the shrimp, drizzle with dressing, and garnish with cilantro leaves.