Description
A fresh and vibrant Grilled Shrimp Salad featuring tender grilled shrimp paired with crisp blanched broccoli, roasted asparagus, colorful vegetables, and protein-rich quinoa, all tossed in a zesty lemon vinaigrette. This nutritious and quick salad is perfect for a light, satisfying meal in just 25 minutes.
Ingredients
Salad
- 12-14 grilled shrimp
- 2 cups raw broccoli, cut into bite-size pieces
- ½ pound roasted asparagus
- ½ cup shredded red cabbage
- ½ cup sliced cucumbers
- ½ cup grape tomatoes, halved or quartered
- ½ avocado, sliced
- ½ cup cooked and chilled quinoa
- 4 cups spring mix
Lemon Vinaigrette Dressing
- 1/4 cup fresh lemon juice
- 1/3 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Blanch the Broccoli: Bring a pot of water to a boil. Meanwhile, prepare a large bowl with half ice and water for an ice bath. Add broccoli pieces to the boiling water and cook for 1 to 2 minutes until tender and bright green. Using a slotted spoon, quickly transfer the broccoli to the ice bath, keeping it submerged for about 30 seconds to stop cooking. Drain in a colander and set aside.
- Roast the Asparagus: Prepare roasted asparagus according to your preferred method or a linked recipe. Typically, roast asparagus tossed in olive oil and seasoning at 400°F for about 12-15 minutes until tender and slightly caramelized. Set aside.
- Assemble the Salad: Place 2 cups of spring mix on each salad plate or bowl. Top the greens with grilled shrimp, blanched broccoli, roasted asparagus, shredded red cabbage, sliced cucumbers, grape tomatoes, avocado slices, and cooked quinoa.
- Add Dressing and Serve: Drizzle the salad with lemon vinaigrette dressing just before serving. Toss gently if desired and enjoy this fresh, colorful, and nutritious grilled shrimp salad.
Notes
- To grill shrimp, marinate with olive oil, garlic, lemon juice, salt, and pepper, then cook on medium-high heat for 2-3 minutes per side until opaque.
- Quinoa should be cooked according to package instructions and chilled before adding to the salad.
- If roasting asparagus, you can season with salt, pepper, and a drizzle of olive oil for best flavor.
- The lemon vinaigrette can be made ahead and stored in the refrigerator for up to 3 days.
- Substitute grilled shrimp with grilled chicken or tofu for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
