Grilled Shrimp Salad
This grilled shrimp salad is a healthy, delicious recipe featuring juicy shrimp, vibrant vegetables, and a zesty lemon vinaigrette. It's gluten-free, protein-packed, and perfect for quick meals or special occasions.
Ingredients
- 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 quinoa, cooked and chilled
- 4 cups spring mix
- Lemon Vinaigrette Dressing
Instructions
- Bring a pot of water to a boil while setting up a bowl with ice water on the side.
- Chop the broccoli into bite-sized pieces and blanch in boiling water for 1–2 minutes, until bright green and tender.
- Quickly transfer the broccoli to the ice water bath for 30 seconds to stop cooking. Drain and set aside.
- Prepare roasted asparagus using our recommended method (linked) or use pre-cooked asparagus for convenience.
- Divide the spring mix evenly between two salad bowls or plates.
- Top each portion with grilled shrimp, broccoli, roasted asparagus, red cabbage, cucumbers, tomatoes, avocado slices, and quinoa.
- Drizzle generously with fresh lemon vinaigrette dressing and serve immediately. Enjoy!