Healthy Greek Shrimp, Quinoa & Avocado Salad in Under 30 Minutes

Full of rich Mediterranean flavors, this salad will quickly become a weekly dinner favorite
Filed Under > 30 Minute Meals

A Healthy Greek Salad with Spicy Shrimp, Avocado & Hummus Waiting On Martha A Healthy Greek Salad with Spicy Shrimp, Avocado & Hummus Waiting On Martha

Three cheers for an easy meal that’s fresh, healthy and clocks you under 30 minutes.  It was due time I shared the recipe for my healthy Greek salad with spicy shrimp, rainbow quinoa and avocado. Complete with some of the best Mediterranean flavors (cherry tomatoes, hummus, cucumber, arugula, lemon, oregano and garlic), it’s both a powerhouse lunch and a dinner entree that will be on high demand.  I love to add a pinch of cumin and cayenne for a kick (because #duh) and top with my favorite Greek salad dressing.

Of course, you’ll feel great about eating this salad. With plenty of fresh veggies, good fats and lean proteins, it will sustain you without slowing you down.  Instead of feta or another cheese, I opted to use hummus because it still gives you that irresistible creamy texture.  And if you’re looking to make this salad vegan, simply remove the shrimp and sub it for tofu (or nothing at all).  It lends itself to be a fantastic, easy lunch whenever I do so. 

To serve, I love to plate the salad on a large platter.  But if you’ll notice in the pictures, I created four miniature salads on the platter, rather than mixing it all up.  This way, when serving themselves, each individual can grab the corner and get every ingredient perfectly proportioned without disrupting the others serving.  Everybody’s happy!  Enjoy!  Truly, MKR

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Mediterranean Shrimp & Quinoa Salad
Serves 4
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. Fresh arugula (I used 1 1/2 containers)
  2. 1 1/2 cups rainbow quinoa
  3. 1 pound fresh, wild caught shrimp; tail on, heads off and deveined
  4. 1 cucumber, halved and then cut into half circles
  5. 1/2 pint cherry tomatoes halved
  6. 1 cup hummus (any flavor you prefer)
  7. 1 avocado, sliced
  8. 1 lemon halved
  9. Your favorite greek dressing
  10. For the Shrimp
  11. Juice of 1 lemon
  12. 2-4 garlic cloves, finely diced
  13. 1 tablespoon oregano, finely diced
  14. 1/2 teaspoon cumin
  15. 1 teaspoon cayenne
  16. 3 tablespoon organic olive oil
  17. 1 teaspoon salt
  18. 1/2 teaspoon pepper
Instructions
  1. Add 1.5 cups of quinoa to 3 cups of water in a medium size pot, covered, and bring to a boil. Once boiling reduce to a simmer and continue to cook for 10 minutes or until you see that the majority of the water has evaporated. Keep covered, and remove from the heat, fluff with a fork.
  2. While the quinoa is cooking add your shrimp to a medium/large bowl and add lemon, diced garlic, diced oregano, cumin, cayenne, 1 tablespoon olive oil, salt & pepper. Mix till shrimp are completely covered.
  3. Add 2 tablespoons of olive to a skillet and heat over medium/high. Once hot, add shrimp and cook approximately 2 minutes per side or until done.
  4. Begin layering your salad: arugula, quinoa, tomatoes, cucumber, shrimp, avocado, and a few dollops of hummus. Squeeze half a lemon over the plate, and serve with your favorite greek dressing.
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  • I just started following your blog and every time I look at it I become starving haha You are one amazing chef! I am going to have to give this recipe a try asap

  • This salad looks SO good. I’m finally getting back into the swing of things after the holidays and I’m all about finding new healthy & tasty recipes. This one looks like a keeper!

  • Peekiesmom / 01.09.2017

    Hi! Love your site and find so much inspiration here! It’s really beautiful.

    Please believe me that I’m not a troll, but so many people make this mistake and as an English teacher it gets my attention to the point of distraction. “And if you’re looking to make this salad vegan, simply remove the shrimp and sub it for tofu” ….this should be” simply remove the shrimp and sub tofu FOR IT” or “sub it with tofu”

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