Avocado shrimp quinoa salad

Name: Avocado shrimp quinoa salad
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: Asian
Ingredients: Soy sprouts 150g; Avocado 400g (weight with skin and seed; Sesame seeds 1tbsp; Sesame oil tbsp; Soy sauce 2 tbsp; Rice vinegar 4 tbsp; Cucumbers 4 small; Cherry tomatoes 150g halfed; Shallots 6 small minced or crushed; Garlic 6 small minced or crushed; Shrimp 1000g raw unpeeled; Quinoa 50g dry; Green onions optional; Coriander optional

2 steps

Prep:1hCook:20min

Updated at: Sat, 20 Jun 2026 03:15:35 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories947.1 kcal (47%)

Total Fat54.1 g (77%)

Carbs62.2 g (24%)

Sugars12.6 g (14%)

Protein58.8 g (118%)

Sodium1933.4 mg (97%)

Fiber16.2 g (58%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

150gSoy sprouts

400gAvocado

weight with skin and seed

1 TbspSesame seeds

Sesame oil

2 Tbspsoy sauce

4 Tbsprice vinegar

4Cucumbers

small

150gCherry tomatoes

halfed

Shallots

6 small, minced or crushed

Garlic

6 small minced or crushed

1000gShrimp

50gQuinoa

Instructions

Step 1

Boil shrimp 2 min if small/medium size, 2:30 if big Quinoa 20m steam in a bowl with a 2:1 ratio of water to quinoa 1min blanch sprouts then in cold water to stop them going fully limp

Step 2

Optional: Crush cucumbers and put in a strainer, mix with some salt. Wait for water to leak out then rinse (to avoid thinning the sauce)