This post was originally published on August 26, 2015. It was updated on April 28th, 2020.
Here’s a killer recipe for you health nuts out there! I created it back in 2015 when I needed a healthy recipe that both picky-toddler-Marlowe and my now former husband would enjoy, and this one was a major hit! This salad is warm, sweet, and tangy, and it’s so clean and nutritionally balanced – it’s got veggies, greens, and tons of protein – and it’s so delicious you would never know. Plus, it’s an excellent Main-Course-Salad meal that your entire family will enjoy!
When I created this back in 2015, it was kind of a “kitchen sink” recipe – I had all the ingredients on-hand, I just needed to figure out to put them together to make a healthy recipe. Once I realized I could make a glaze from the apricot jam and slather it on the shrimp, it really gave me that sweet tangy-ness I was craving and sent the meal over the edge.
Feel free to play with different fruit jams, as well! I’ve made this recipe with a strawberry glaze the other day and freaked out – so yum! This recipe serves two as a main course but can be easily doubled for the entire family!
You Will Need…
For the Quinoa…
For the Salad…
- 1 container of Baby Kale (or Baby Spinach), washed & dried
- 1 large Heirloom Tomato, halved and sliced
- 1 avocado, sliced
- 18-20 peeled & deveined Shrimp
- 1/2 cup flat-leaf parsley, chopped
- 1 cup of cooked Quinoa
- 1/4 cup Extra Virgin Olive Oil, plus 1 tbsp
- Juice of 1 Lemon
For the Glaze…
Preheat the grill on high.
If you haven’t made the quinoa ahead, put it on the stove now and cook according to package directions while you make the rest of the recipe.
Next, assemble the first three ingredients in a large serving bowl, and toss.
Prepare the shrimp by rinsing and patting dry, then skewer. I use three metal skewers so the shrimp aren’t crowded.
Cook for approximately 3 minutes and then flip, basting the other side. Remember that shrimp are cooked when they turn pink, so don’t overcook them! They will need no more than four minutes more cooking time.
Pour the dressing over the salad, and enjoy!
What is your favorite healthy recipe? Let me know in the comments below!
Photographs by Julia Dags