Strawberry Balsamic Mixed Green Salad with Quinoa and Shrimp
About
Celebrate early summer on the Salish Sea with this fresh, colorful salad. Skagit strawberries and coonstripe shrimp are abundant this time of year. Whether purchasing from your local purveyor or preparing this salad right on your boat, it is sure to satisfy with its balance of fiber, protein, healthy fats and complex carbohydrates.
Ingredients
- 2 cups quartered strawberries
- 1/4 cup thinly sliced red onion
- 1 cup sliced cucumber
- 8 cups mesclun lettuce
- 1 ripe avocado, cubed
- 12 oz cooked shrimp
- 1 cup cooked white quinoa (warm or cold)
- Vinaigrette
- 4 Tbs olive oil
- 2 Tbs balsamic vinegar
- salt and pepper to taste
Directions
- In a large mixing bowl, combine strawberries, onion, cucumber and lettuce.
- In a small bowl, mix vinaigrette and quickly pour over vegetables. Toss to coat.
- Split salad into four individual serving bowls. Add 1/4 avocado, shrimp and quinoa to each bowl.
- Notes: Mesclun can easily become over dressed and soggy. Try adding your vinaigrette a little at a time. Stop adding if you see liquid accumulating in the bottom of the bowl. To save an overdressed salad, use salad tongs to lift the solids out of the serving bowl and place into new bowl.
