Layered Shrimp, Avocado, and Quinoa Salad







A recipe allowed in a / / diet.

You usually serve a salad by tossing everything in a bowl. However, there are always new tricks to try. 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.

Nutritional Chart

Calories: 494 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 14 g
  • 27 g
  • 53 g

Ingredients Needed for Layered Shrimp, Avocado, and Quinoa Salad

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
1 tablespoon vegetable oil
6 medium-sized shrimp
3.5 ounces of quinoa, cooked
1 roasted red bell pepper, sliced

How to Make Layered Shrimp, Avocado, and Quinoa Salad

  1. Place the avocado on your wooden board, thinly slice it and then dice it.
  2. 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. Next, heat the vegetable oil in a skillet over medium heat. Add the shrimp and season with salt and pepper. Cook evenly on both sides, for 3-4 minutes.
  4. Add the cooked quinoa on the bottom of 2 separate cooking rings and press to release the excess air. Top them with the sliced roasted bell pepper, avocado salsa, and shrimp.

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