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Seared Shrimp And Avocado Salad

by Rachel Gaewski and Jacqueline Tris


for 3 servings

  • ½ lb
    private selection argentine shrimp, frozen (230 g)
  • 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, cooked (85 g)
  • ½ cup
    cherry tomato, halved (100 g)
  • ½ cup
    avocado, diced (75 g)
  • ¼ cup
    chickpeas, roasted (50 g)
  • 2 tablespoons
    scallions, sliced, white part only


  • 1 tablespoon
  • 2 tablespoons
    apple cider vinegar
  • 1 tablespoon
  • 2 tablespoons
    dijon mustard
  • kosher salt, to taste
  • pepper, to taste
  • ½ cup
    olive oil (120 mL)
    Calories 369
    Fat 16g
    Carbs 34g
    Fiber 6g
    Sugar 10g
    Protein 22g

Estimated values based on one serving size.



  1. Add the shrimp to a mesh strainer set in a bowl of cool water and let sit for about 10 minutes to defrost.
  2. In a medium bowl, combine the defrosted shrimp, olive oil, garlic, salt, pepper, and lemon zest. Toss until the shrimp are well coated.
  3. 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. 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. 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.
  6. Enjoy!




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