As summer arrives, we are dreaming of barbecues and al fresco dining. This light dinner recipe is the perfect summer opener. If you aren’t a huge fan of using lettuce as a wrap, the salad is great on it’s own or as a side dish.
For the filling:
1/2 cup quinoa
1 cup water
3/4 lb. large raw shrimp, peeled
1 medium tomato, cut into 1/2-inch pieces
1/3 cup diced red onion
One corn cob, cooked
1 small avocado, cut into 1/2-inch pieces
1 oz. Mexican Casero cheese, crumbled
For the dressing:
3 tbsp fresh lemon juice
3/4 tsp honey
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup garlic olive oil
4 large butter lettuce leaves
Rinse and drain quinoa. In a medium pot, combine the quinoa and water. Bring to a boil, then cover and turn heat to low. Cook until all the water is absorbed, approximately 15 to 20 minutes. Remove from the heat and let quinoa cool.
Set a large saucepan of lightly salted water over medium-high heat. Bring to a boil. Add shrimp and cook until shrimp turn pink, 1 to 2 minutes. Drain and immediately plunge the shrimp into ice water to stop the shrimp continuing to cook.
Strip the cooked corn from the cob using your Zyliss Corn Stripper. In a medium bowl, mix together quinoa, shrimp, tomatoes, corn, onion and avocado.
For the dressing: whisk together lemon juice, honey, salt and pepper. Slowly whisk in garlic oil. Toss the dressing with the quinoa mixture. Gently stir in Casero cheese. Divide the quinoa salad between the butter lettuce leaves, enjoy!
