Coconut Lime Shrimp & Quinoa Power Salad with Avocado & Kale
Brighten your lunch or dinner with this zesty Coconut Lime Shrimp Quinoa Power Salad. Fresh shrimp mingle with nutty quinoa, while avocado adds silkiness and kale brings a satisfying crunch. It's a one‑bowl marvel packed with protein and flavor, ready in under 35 minutes.
Ingredients
- 1 cup cooked quinoa
- 8 ounces fresh shrimp, peeled and deveined
- 1 cup chopped kale, stems removed
- 1 ripe avocado, diced
- 1/2 cup shredded carrots
- 1 small red bell pepper, diced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons toasted coconut flakes
- 2 tablespoons lime juice (fresh)
- 1 tablespoon extra‑virgin olive oil
- 1 teaspoon honey or agave syrup
- 1/2 teaspoon ground cumin
- salt and pepper to taste
Instructions
- 1. In a large bowl, combine the cooked quinoa, shrimp, kale, avocado, carrots, bell pepper, cilantro, and coconut flakes.
- 2. Whisk together lime juice, olive oil, honey, cumin, salt and pepper in a small bowl to make the dressing.
- 3. Pour the dressing over the salad and toss gently until everything is evenly coated.
- 4. Allow the flavors to meld for 5 minutes; the shrimp will keep its pink color if you skip this step.
- 5. Taste and adjust seasoning with more lime juice or salt if desired.
- 6. Divide the salad into four bowls or containers.
- 7. Garnish each serving with a few extra toasted coconut flakes and a lime wedge.
- 8. Serve immediately or keep refrigerated until ready to eat. Enjoy!
Chef's Note
For a sweeter kick, add a spoonful of mango slices or a dash of smoked paprika to the dressing.
Make-Ahead Tips
Quinoa can be cooked a day ahead and stored in the fridge. The shrimp should be added fresh; if prepping in advance, keep it chilled until just before serving to preserve texture.
Substitutions
Use grilled chicken, tofu, or tempeh instead of shrimp. Swap kale for spinach or collard greens and replace coconut flakes with pumpkin seeds.