Shrimp Salad
Salads • European
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 5 oz
- Peeled Cooked Shrimp 15 oz
- Avocado 2 pieces
- Marinated cherries 5 oz
- Spinach 5 oz
- Olive Oil 5 fl oz
- Dijon Mustard 1 tablespoon
- Spanish onions 0 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.
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