Shrimp Corn and Quinoa Salad with Avocado Dressing

Shrimp Corn and Quinoa Salad with Avocado Dressing

You’ll love the smokey, grilled flavor this salad has to offer.

Yields: 8 servings
Ingredients
  • 24 oz medium sized shrimp, with tail and shell off and thawed (or two bags of frozen tiny salad shrimp, thawed)
  • 1 cup quinoa dry cooked to yield about 2 cups
  • 1 bag frozen roasted corn, thawed (you can find fire roasted corn in a can as well)
  • 3 -4 cups of baby spinach, torn
  • 1/2 cup feta cheese
  • 1 cup grape tomatoes, halved
  • 1 cup diced bell pepper, any color
  • 1 can sliced black olives
  • 1/2 slivered almonds

Avocado Cilantro Lime Sauce

Ingredients
  • 1 avocado, pitted and peeled
  • 2 limes, juiced or 1/4 cup lime juice
  • zest from one of the limes
  • ¼ C. orange juice (or you can sub water)
  • ¼ C. olive oil
  • 1 Tbls. apple cider vinegar
  • 1 Tbls. honey (could also use agave nectar)
  • 2 tsp. minced garlic
  • 1 tsp. salt
  • ¼ tsp. pepper
  • ¼ tsp. cumin
  • 5 shakes of green Tobasco sauce (more or less to your taste preference. You could also use some fresh jalapeño instead)
  • ¼ – ½ C. cilantro (I usually just grab a large handful and don’t really measure)
 Directions for Avocado Cilantro Lime Sauce
  1. Combine all ingredients in a blender or food processor and blend until smooth and creamy.  If you’d like a thinner sauce, just add a bit of water while blending. Store in the refrigerator until ready to use
Directions
  1. Cook one cup of quinoa according to package directions and let it cool.
  2. In a large bowl toss thawed shrimp, quinoa,  corn, spinach, tomatoes, cheese, sliced olives, slivered almonds, bell peppers.
  3. Add the Avocado Cilantro Lime dressing
  4. This will stay good in your refrigerator for up to 3 days to serve a lunch, in a wrap or as a dinner side