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When it comes to vibrant, refreshing meals, the Zesty Lemon & Shrimp Salad Bowl stands out as a delicious choice. This salad perfectly balances the succulent taste of shrimp with the bright, zesty notes of lemon, making it a delightful option for lunch or dinner. The combination of fresh ingredients not only tantalizes the taste buds but also promotes a health-conscious lifestyle, ensuring you feel good about what you eat.

Lemon & Shrimp Salad Bowl

Discover the vibrant and refreshing Zesty Lemon & Shrimp Salad Bowl, a perfect blend of flavors that makes healthy eating enjoyable. This delightful dish features succulent shrimp, protein-rich quinoa, and a medley of fresh vegetables, all brightened by a zesty lemon dressing. Ideal for lunch or dinner, it's a nutritious option that promotes wellness without sacrificing taste. Enjoy crafting this colorful salad that celebrates fresh ingredients and culinary creativity!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 cup quinoa, rinsed

2 cups water or vegetable broth

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper (red or yellow), diced

1 avocado, diced

1/4 cup red onion, finely chopped

2 cups mixed greens (arugula, spinach, or lettuce)

1/4 cup fresh parsley, chopped

Juice and zest of 2 lemons

3 tbsp olive oil

1 tsp garlic powder

Salt and black pepper to taste

Optional: Crumbled feta or goat cheese for topping

Instructions
 

Cook the Quinoa: In a medium saucepan, combine rinsed quinoa and water (or vegetable broth). Bring to a boil, then reduce heat to low, cover, and let simmer for about 15 minutes, or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

    Prepare the Shrimp: While the quinoa is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add garlic powder, salt, and pepper to taste. Then add the shrimp and cook for about 2-3 minutes on each side, or until they are pink and opaque. Squeeze in the juice of one lemon and add the lemon zest. Toss to coat and remove from heat.

      Assemble the Salad Bowl: In a large bowl or individual serving bowls, add a base of mixed greens. Layer on a serving of quinoa, followed by the cherry tomatoes, cucumber, bell pepper, avocado, red onion, and cooked shrimp.

        Dress the Salad: In a small bowl, whisk together the remaining olive oil, lemon juice from the second lemon, lemon zest, salt, and pepper to taste. Drizzle this dressing over the salad bowls.

          Finish and Serve: Sprinkle chopped parsley and optional cheese over the top of each bowl. Toss gently to combine if desired, and serve immediately.

            Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4