Shrimp Avocado Salad That Hits All The Right Notes
This vibrant shrimp avocado salad combines tender shrimp, creamy avocado, and a tangy grapefruit dressing for a fresh and healthy meal ready in just 15 minutes.
Ingredients
Main ingredients
- 1/2 cup fresh grapefruit juice adds zingy freshness
- 1/2 cup olive oil smooth and rich for the dressing base
- 2 teaspoons stone ground Dijon mustard gives that little spicy kick
- 1 tablespoon honey just a touch of sweetness
- pinch salt and pepper simple seasoning but so important
- 3 cups cooked tri-color quinoa pressure cooked for fluffiness
- 1 cup microgreens adds a peppery, herbal bite
- 10-15 sugar plum tomatoes halved, sweet and juicy pops in every bite
- 1 avocado peeled, pitted and sliced creamy texture that balances the acidity
- 1 lb boiled shrimp warm or cold, tender and ready to go
- to taste flaked sea salt for finishing crunch and saltiness boost
- optional cilantro to add a fresh herbal note
Instructions
Instructions
- Whisk together grapefruit juice, olive oil, Dijon mustard, honey, and a pinch of salt and pepper in a small bowl to make the dressing.
- Cook the quinoa using a pressure cooker on slow release for perfect fluffy texture. Set aside once done.
- Place shrimp in the pressure cooker with a little water, seal the lid, and cook on high pressure for a couple minutes. Use natural release to keep shrimp tender.
- In a large bowl, toss together quinoa, microgreens, and halved sugar plum tomatoes.
- Add sliced avocado and warm shrimp on top. Pour dressing over and gently toss to coat without mushing the avocado. Serve immediately or chill for 10 minutes.
Notes
Store leftovers in an airtight container refrigerated up to 2 days. Add fresh grapefruit juice to avocado slices to prevent browning. Store dressing separately and toss before serving. Freezing is not recommended.