Grilled Shrimp and Quinoa Salad with Avocado

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Shrimp and Quinoa Salad with Avocado

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Quinoa Salad with Avocado

Enjoy a vibrant and refreshing salad featuring perfectly grilled shrimp paired with fluffy quinoa, tender baby spinach, sweet cherry tomatoes, and creamy avocado. A splash of lemon completes this light yet satisfying lunch that harmonizes textures and bright flavors.

Try 7 days free, then $12.99 / mo.

NUTRITION

359kcal
Protein
36.3g
Fat
9.4g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp, cooked

1/2 cup cooked Quinoa

1 cup Baby Spinach

1/4 cup Cherry Tomatoes

1/4 medium Avocado

1 Lemon wedge

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat and lightly oil the grates.

  • 2

    Season the shrimp with a pinch of salt, pepper, and a squeeze of lemon juice.

  • 3

    Grill the shrimp for 2-3 minutes per side until they are pink and slightly charred.

  • 4

    In a bowl, combine the cooked quinoa, baby spinach, and cherry tomatoes.

  • 5

    Dice the avocado just before serving and add it to the salad.

  • 6

    Toss the salad gently with extra lemon juice, a drizzle of olive oil if desired, salt, and pepper to taste.

  • 7

    Top the salad with the grilled shrimp and garnish with a lemon wedge. Serve immediately.

Grilled Shrimp and Quinoa Salad with Avocado

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Shrimp and Quinoa Salad with Avocado

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Quinoa Salad with Avocado

Enjoy a vibrant and refreshing salad featuring perfectly grilled shrimp paired with fluffy quinoa, tender baby spinach, sweet cherry tomatoes, and creamy avocado. A splash of lemon completes this light yet satisfying lunch that harmonizes textures and bright flavors.

NUTRITION

359kcal
Protein
36.3g
Fat
9.4g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp, cooked

1/2 cup cooked Quinoa

1 cup Baby Spinach

1/4 cup Cherry Tomatoes

1/4 medium Avocado

1 Lemon wedge

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat and lightly oil the grates.

  • 2

    Season the shrimp with a pinch of salt, pepper, and a squeeze of lemon juice.

  • 3

    Grill the shrimp for 2-3 minutes per side until they are pink and slightly charred.

  • 4

    In a bowl, combine the cooked quinoa, baby spinach, and cherry tomatoes.

  • 5

    Dice the avocado just before serving and add it to the salad.

  • 6

    Toss the salad gently with extra lemon juice, a drizzle of olive oil if desired, salt, and pepper to taste.

  • 7

    Top the salad with the grilled shrimp and garnish with a lemon wedge. Serve immediately.