The Asian overtones in this salad come from the zingy lime ginger dressing, and the heat of the cilantro and scallions. Makes for a perfect light lunch, side dish or supper. The shrimp which garnish the top of the salad can be omitted for vegetarians.
For the dressing
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon seasoned rice wine vinegar
- 1 teaspoon fresh ginger (minced ) (more to taste)
- 1 small garlic clove (minced)
- Salt to taste
- Pinch of cayenne
- 2 teaspoons Asian sesame oil or walnut oil
- ¼ cup canola oil
- 2 tablespoons buttermilk
For the salad
- 3 cups cooked quinoa (3/4 cup uncooked)
- 4 scallions (only white & light green parts, thinly sliced)
- 1 small cucumber (halve, seed, slice thinly on the diagonal)
- ¼ cup cilantro (chopped)
- 12 to 16 cooked medium shrimp, peeled
Nutritional analysis per serving (4 servings):
340 calories; 18 grams fat; 9 grams protein; 1 gram saturated fat; 10 grams monounsaturated fat; 0 grams trans fat; 6 grams polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 26 milligrams cholesterol; 596 milligrams sodium
The information shown is only an estimate based on the available ingredients and specified preparation. This should not take the place of a professional nutritionist’s advice.
- Whisk together the lime juice, ginger, garlic, rice wine vinegar, salt, sesame & canola oil, cayenne and buttermilk in a measuring cup or small bowl.
- Combine the quinoa, cucumber, scallions and cilantro in a salad bowl. Toss with the dressing, then evenly divide among your salad plates. Garnish each portion (minus any vegetarian plates) with 3-4 shrimp, and serve!