In this recipe, we will teach you how to make a delicious avocado shrimp salad with a vinaigrette dressing. This dish works as a great dinner side or appetizer. It is an easy one to prepare and bring to a dinner party.

This recipe serves 6 people, so remember to double or triple the recipe if you are serving a large group. 

Let’s Get Started!

As always, be sure to wash your hard, prepare your ingredients, and make sure you have a large, clean space to work with. Let’s get started!

Start by defrosting your shrimp. To do this, put the shrimp in a bowl of cool water and let it sit for about 10 minutes. 

Cook Your Quinoa

While the shrimp is defrosting, go ahead and cook the quinoa. Do this the same way you would cook rice. With your cup of quinoa, add a cup and a half of water and let it cook until the quinoa is soft. Let it cool. If you don’t like quinoa, you could do rice instead or eliminate this step completely. 

Cook Your Shrimp

Once the shrimp is defrosted, move it to a medium size bowl and mix it with the olive oil, garlic, salt, pepper, and lemon zest. Mix this well until all the shrimp is fully coated. 

Grab a medium size pan and place it on the stove at medium heat. Add the seasoned shrimp to the pan and cook it for about 1 minute on each side. When you are done, they should be firm, pink, and opaque. When the shrimp is fully cooked, take it off the pan and set it aside. 

Make the Vinaigrette

While the shrimp is cooling, you can go ahead and make the vinaigrette. Grab a small bowl and combine the shallot, vining at, honey, mustard, salt, and pepper. Whisk this mixture until it is fully incorporated, then slowly add in the olive oil as you are mixing. Set this to the side and save it for once everything else is prepared and your salad is assembled. You will pour this over every everything when your re finished. 

Assemble and Enjoy!

Now, it’s time to add everything together and assemble your salad! Get out a large bowl and add your greens. On top, add in the cooked shrimp and quinoa, cherry tomatoes (cut in half), chopped avocados, chickpeas, and green onions. Top with your vinaigrette and mix well. Enjoy! 

If you decide to follow our recipe, be sure to post a photo with the hashtag #chopsecrets. We want to see what you create! You can also feel free to modify the recipe to fit your wants and needs. If you do customize the salad, be sure to let us know what changes you made!

Ingredients

Salad

• 1lb shrimp
• 4tbsp olive oil
• 2 minced garlic
• 1tsp salt
• pepper, to taste
• 1 cup quinoa, cooked
• 2tsp lemon zest
• 8 cups mesclun greens
• 1 cup cherry tomatoes 
• 1 cup avocado
• ½ cup roasted chickpeas
• 4 tablespoons sliced scallions (white part only)

Vinaigrette

• 2tbsp shallot
• 4tbsp apple cider vinegar
• 2tbsp honey
• 4tbsp dijon mustard
• salt, to taste
• pepper, to taste
• 1 cup olive oil