California Quinoa Salad with Shrimp and Crab
4 servings
30 minutes
California quinoa salad with shrimp and crab is the embodiment of freshness and refined taste. Inspired by California's sunny coasts, this salad harmoniously combines avocado, mango, and seafood. Tender crab meat and juicy shrimp complement the nutty flavor of quinoa, while a refreshing dressing of lemon juice and vegetable oil highlights the natural sweetness of the fruits. Mint and shiso lettuce add zesty notes, turning this dish into a true culinary masterpiece. Light, nutritious, and rich in vitamins, it is perfect for a summer dinner on the terrace or a festive table. This combination of flavors offers a sense of fresh sea breeze and exotic elegance in every bite.
1
Rinse quinoa with cold water and boil for 15 minutes, then cool.
- Quinoa: 4 tablespoons
2
Peel the mango, avocado, apple, and cucumber and cut them into small cubes.
- Mango: 1 piece
- Avocado: 1 piece
- Cucumbers: 100 g
- Apple: 1 piece
3
Peel the pre-thawed shrimp from their shells and shred the crab meat.
- Magadan (northern) shrimp: 16 pieces
- Crab meat: 120 g
4
Mix the oil with lemon juice. Combine all ingredients with the dressing and place in a salad bowl. Add crab and shrimp. Garnish with mint and salad when serving.
- Vegetable oil: 2 tablespoons
- Lemon juice: 3 tablespoons
- Quinoa: 4 tablespoons
- Mango: 1 piece
- Avocado: 1 piece
- Cucumbers: 100 g
- Apple: 1 piece
- Crab meat: 120 g
- Magadan (northern) shrimp: 16 pieces
- Fresh mint: 5 g
- Shiso (perilla) leaves: 10 g
- Salt: to taste
- Ground black pepper: to taste
