Grilled shrimp salad with quinoa, broccoli and roasted asparagus! Prepare everything ahead of time and throw it into a bowl for a quick and easy lunch or dinner.
Busy summer weeknights don’t have to mean a quick stop at the drive-thru. With a bit of meal prep, this shrimp salad – with marinated and grilled shrimp, hearty quinoa, blanched broccoli and roasted asparagus – will be on your table in no time! It’s a healthy, protein-packed, flavorful meal that will fill you up without taking a ton of time to prep.
Why You’ll Love This Salad
It’s a perfect meal-sized salad that is filling enough to be served for dinner, but also great for lunchtime.
This recipe is loaded with flavor and is packed full of protein thanks to shrimp and the quinoa.
You can easily prep parts of this salad ahead of time for quick assembly.
grilled shrimp – the main protein in this salad. The shrimp is marinated and grilled for 2-3 minutes per side for an easy addition to this salad.
blanched broccoli – blanching keeps some of the crunch, but softens the broccoli a bit, making it easier to digest. Plus it brightens the color and eye appeal!
roasted asparagus – roasting the asparagus caramelizes it a bit, elevating the flavor and texture, and making it nice and crisp, especially the tips.If you have an air fryer this air fryer asparagus is a great option as well.
shredded red cabbage –provides extra crunch and color.
sliced cucumber – for fresh flavor and more crunch.
grape tomatoes – bite-sized pieces of tomato add color throughout the salad.
sliced avocado – for a creamy texture and added healthy fats.
quinoa –add extra protein, flavor and healthy carbohydrates with cooked and chilled quinoa! Check out my full post on how to cook quinoa. Instead of quinoa, you can totally swap in another grain like farro or rice.
spring mix –the base of this salad! It’s a combo of mild, baby greens that pair well with the rest of the ingredients, but you can swap for any leafy green you have on hand if needed.
lemon vinaigrette dressing – the perfect light and fresh dressing for this salad. It combines apple cider vinegar, lemon juice, olive oil, water, dijon mustard, maple syrup, dried oregano, garlic, salt and pepper.
How to Make Grilled Shrimp Salad
Prep your quinoa: I like to make my quinoa a day in advance, let it cool and chill it in the fridge overnight and then use it for the salad the next day. Prepping it in advance helps bring this salad together even quicker and so the quinoa doesn’t heat up the other salad ingredients. Of course it’s fine to cook it the same day and just let it cool a bit before using. I do this all the time when I’m in a rush!
Prep your veggies: Shred cabbage, dice tomatoes and slice cucumber and avocado.
Blanch your broccoli: Cook in a pot of boiling water for 1 to 2 minutes, just enough time for it to tenderize and turn bright green. Scoop out and immediately place in a bowl of ice water for about 30 seconds to stop the cooking. Drain and set aside.
Assemble your salad: To a base of spring mix, layer on shrimp, broccoli, asparagus, cabbage, cucumber, tomato, avocado and quinoa. Drizzle with dressing and enjoy! Add
Customize Your Salad
The beauty of this grilled shrimp recipe is that you can easily tweak it by using your favorite grains, vegetables and protein. I’m sure grilled salmon or tofu would work great instead of the shrimp. Here are some ideas for switching things up:
Use a different grain: Instead of quinoa, swap in another grain like farro, rice or cauliflower rice.
Use raw veggies: Blanching and roasting take little to no time, but you can totally use raw broccoli and raw asparagus for this recipe.
Swap your veggies: Feel free to use whatever vegetables you have on hand. I like to add veggies that provide color and crunch but aside from that have at it! Corn, bell peppers, red onion and zucchini would all be great options.
Use a different green: Feel free to swap the spring mix with your favorite green. Spinach or romaine lettuce would be my second choice.
Bring a pot of water to a boil. In a large bowl, fill with half ice and water. Cut up the broccoli while you wait for the water to boil. Carefully, add in broccoli and cook for 1 to 2 minutes. The broccoli will become tender and bright in color. Scoop out broccoli with a slotted spoon quickly and immediately move into the ice water, keeping it in there for for about 30 seconds. Drain in a colander and set aside.