Photo: Anna Pelzer
Salad Cups with Quinoa, Shrimp, Avocado & Lemon Dressing Recipe
13 ingredients
Makes 4 salad cups
openrecipes
Estimated Nutrition (whole recipe, rough)
907
Calories
45g
Protein
49g
Fat
82g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Quinoa | 1 cup cooked (185g) | 222 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Shrimp | 100g cooked | 99 |
| Honey | 1 tbsp (21g) | 64 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup quinoa
- 1 cup water
- 3/4 lb. large raw shrimp, peeled
- 1 medium tomato , cut into 1/2-inch pieces
- 1 small avocado, cut into 1/2-inch pieces
- 1 oz. Myzithra (or feta) cheese, crumbled
- 3 tbsp fresh lemon juice
- 3/4 tsp honey
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 4 large Boston lettuce leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookincanuck ·
Recipe sourced from
openrecipes