½ lb private selection argentine shrimp (230 g), frozen
2 tablespoons olive oil
1 garlic, minced
½ teaspoon kosher salt
pepper, to taste
1 teaspoon lemon zest
4 cups mesclun greens (300 g)
½ cup quinoa (85 g), cooked
½ cup cherry tomato (100 g), halved
½ cup avocado (75 g), diced
¼ cup chickpeas (50 g), roasted
2 tablespoons scallions, sliced, white part only
Vinaigrette
1 tablespoon shallot
2 tablespoons apple cider vinegar
1 tablespoon honey
2 tablespoons dijon mustard
kosher salt, to taste
pepper, to taste
½ cup olive oil (120 mL)
Nutrition Info
Calories 689
Fat 52g
Carbs 35g
Fiber 14g
Sugar 9g
Protein 22g
How to Make It
1. Step
Add the shrimp to a mesh strainer set in a bowl of cool water and let sit for about 10 minutes to defrost.
2. Step
In a medium bowl, combine the defrosted shrimp, olive oil, garlic, salt, pepper, and lemon zest. Toss until the shrimp are well coated.
3. Step
Heat a medium pan over medium heat. Add the shrimp to the pan and cook for about 1 minute on each side, until pink, opaque, and firm. Remove from the pan and set aside to cool.
4. Step
Make the vinaigrette: In a liquid measuring cup, combine the shallot, vinegar, honey, mustard, salt, and pepper. Whisk until fully incorporated. While whisking, slowly stream in the olive oil until completely emulsified.
5. Step
To assemble the salad, add the mesclun greens to a large bowl. Top with the cooked shrimp, quinoa, cherry tomatoes, avocado, chickpeas, and green onions. Drizzle with the vinaigrette, then toss to combine.
