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Layered Shrimp, Avocado, and Quinoa Salad

You usually serve a salad mixing everything in a bowl, but you can always try new tricks. Here, we've divided the salad into 3 layers. The base is made of cooked quinoa, topped with a fresh veggie salsa, and as a final touch, a few shrimp cooked on the stove.
You usually serve a salad mixing everything in a bowl, but you can always try new tricks. Here, we've divided the salad into 3 layers. The base is made of cooked quinoa, topped with a fresh veggie salsa, and as a final touch, a few shrimp cooked on the stove.

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Ingredients

1 avocado, pitted
1 tomato, diced
1 spring onion, chopped
½ red onion, chopped
½ green chili, chopped
lime zest
1 garlic clove, crushed
1 tablespoon lime juice
1 teaspoon olive oil
salt
pepper
1 tablespoon vegetable oil
6 medium-sized shrimp
3.5 ounces of quinoa, cooked
1 roasted red bell pepper, sliced
parsley

Ingredients

Steps

1
Done

Place the avocado on your wooden board, thinly slice and then dice it.

2
Done

Add it to a large bowl. Add the tomato, spring onion, chili, lime zest, and garlic. Season with salt, pepper, olive oil, and lime juice. Mix.

3
Done

Next, heat the vegetable oil in a skillet over medium heat. Add the shrimp and season them with salt and pepper. Cook them evenly on both sides, for 3-4 minutes total time.

4
Done

Add the cooked quinoa on the bottom of 2 separate cooking rings, and press them to release the excess air. Top them with the sliced roasted bell pepper, avocado salsa, and shrimp.

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Nutritional Chart

494 kcal
Calories
14 g
Protein
27 g
Fat
53 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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