Salad Cups with Quinoa, Shrimp, Avocado & Lemon Dressing
- 1/2 cup quinoa
- 1 cup water
- 3/4 lb. large raw shrimp, peeled
- 1 medium tomato , cut into 1/2-inch pieces
- 1 small avocado, cut into 1/2-inch pieces
- 1 oz. Myzithra (or feta) cheese, crumbled
- 3 tbsp fresh lemon juice
- 3/4 tsp honey
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 4 large Boston lettuce leaves
- This recipe is gluten-free
- Produce
- Avocado, small (1)
- Boston lettuce, large leaves (4)
- Oregano, dried (1/2 tsp)
- Tomato, medium (1)
- Seafood
- Shrimp, large raw (3/4 lb.)
- Cooking & Baking
- Black pepper, freshly ground (1/4 tsp)
- Honey (3/4 tsp)
- Kosher salt (1/2 tsp)
- Olive oil, extra-virgin (1/4 cup)
- Pasta & Grains
- Quinoa (1/2 cup)
- Drinks
- Lemon juice, fresh (3 tbsp)
- Water (1 cup)
- Dairy
- Myzithra (1 oz.)
Preparation
Read recipe preparation on cookincanuck.com
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Published March 5, 2012 (11 months ago).
198 people saved this recipe.
