Grilled Shrimp and Avocado Salad with Quinoa
Succulent grilled shrimp served over a bed of mixed greens with creamy avocado, cherry tomatoes, cucumber, and fluffy quinoa, dressed with lemon vinaigrette
Grilled Shrimp and Avocado Salad with Quinoa is a lunch recipe ready in about 23 minutes. Each serving has approximately 831 kcal, 66g protein, 99g carbs, 24g fat. It fits a high-protein diet.
Toss shrimp with garlic powder, salt, and pepper
Heat a grill pan over medium-high heat
Grill shrimp for 2-3 minutes per side until pink and cooked through
Prepare quinoa according to package directions if not already cooked
Chop cucumber and halve cherry tomatoes
Arrange mixed greens on a large plate or bowl
Top with quinoa, grilled shrimp, avocado, tomatoes, and cucumber
Whisk olive oil and lemon juice together, season with salt and pepper
Drizzle dressing over salad and serve immediately