Mango Shrimp Salad with Quinoa and Avocado
Mango Shrimp Salad with Quinoa and Avocado is a perfect balance of flavors and textures. A salad which can be a complete meal, a side of a larger dinner and even perfect for a weekend cocktail party.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Salad
Cuisine continental
- 1/4 cup quinoa I like to use a rainbow blend but any kind works
- 250 gms shrimp medium, deveined and tail on
- 1/2 avocado chopped
- 2 medium mango I used alphanso but any firm ones should work
- 1/2 cup swiss chard or alternatively use baby beetroot leaves
- 10 Cherry Tomatoes sliced in two
- 2 tbsp Miso Vinaigrette
For prawns
- 1 tsp butter
- 2 garlic cloves finely chopped
- 1 tsp Paprika powder
- Salt to taste
In a cast iron pan, heat butter. Add chopped garlic and saute for 2 minutes. Add salt, paprika, and prawns. Cook for 4-5 minutes till they are cooked but tender. Keep aside
In a large pot, boil 1 cup of water and add quinoa to it. Boil for 10-12 minutes till the quinoa is done. Drain and set aside.
Mix together all the salad ingredients and gently pour the Miso Vinaigrette. Serve immediately.