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
- 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
- Cook one cup of quinoa according to package directions and let it cool.
- In a large bowl toss thawed shrimp, quinoa, corn, spinach, tomatoes, cheese, sliced olives, slivered almonds, bell peppers.
- Add the Avocado Cilantro Lime dressing
- This will stay good in your refrigerator for up to 3 days to serve a lunch, in a wrap or as a dinner side