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Le Chaudron recipe
Salade de quinoa, avocat et crevettes
Quinoa, avocado and shrimp salad
⏱ 25 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
200 g (7 oz)quinoa
300 g (11 oz)cooked peeled shrimp
1ripe avocado
1cucumber
100 g (3½ oz)cherry tomatoes
2 tbspolive oil
1lime
a few sprigs cilantro
- 200 g (7 oz) quinoa
- 300 g (11 oz) cooked peeled shrimp
- 1 ripe avocado
- 1 cucumber
- 100 g (3½ oz) cherry tomatoes
- 2 tbsp olive oil
- 1 lime
- a few sprigs cilantro
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rinse the quinoa under cold water and cook in twice its volume of salted water for 15 min.
- Drain in a fine sieve and spread in a large bowl to cool completely.
- Dice the avocado and cucumber, and halve the cherry tomatoes.
- Add the peeled shrimp and all the vegetables to the quinoa and toss gently so the avocado doesn't get mashed.
- Make the dressing with the olive oil, lime juice, salt and a little pepper.
- Pour the dressing over, sprinkle with chopped cilantro and serve cold right away in individual bowls.
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