Shrimp Salad
4 servings
15 minutes
This salad etude looks like a simple-minded collection of familiar ingredients: tomatoes, fried shrimp, red onion, spinach, cilantro, and olive oil-mustard sauce are simple and predictably delicious. But the recipe has a clever textural move that breaks up the monotony: if you add quinoa to the salad, its tiny grains will burst on your teeth like caviar.
1
Cook quinoa in salted water for 13 minutes, then cool it down.
- Quinoa: 100 g
- Salt: to taste
2
Fry the cleaned shrimp in olive oil for 3-5 minutes.
- Peeled shrimp: 400 g
- Olive oil: 100 ml
3
At the end, squeeze a clove of garlic into the pan and sauté for another 20-30 seconds until fragrant.
- Garlic: 1 clove
4
Chop the red onion.
5
In a large bowl, mix mustard, lemon juice, olive oil, salt, and pepper until smooth. Add onion and stir.
- Wholegrain mustard: 1 tablespoon
- Lemon juice: 10 ml
- Olive oil: 100 ml
- Salt: to taste
- Ground black pepper: to taste
- Red onion: 40 g
6
Cut the tomatoes in half, remove the pit and skin from the avocado, and slice it thinly.
- Cherry tomatoes: 160 g
- Avocado: 2 pieces
7
Place spinach on a plate, top with quinoa, then avocado, center with shrimp, drizzle with dressing and garnish with cilantro leaves.
- Spinach: 100 g
- Quinoa: 100 g
- Avocado: 2 pieces
- Peeled shrimp: 400 g
- Cilantro: to taste
