This awesome salad was inspired by a meal I had at the pool bar at the Four Seasons here in Hong Kong. Nick and I were looking for something relaxing to do on a Saturday, so we decided to head over to the Four Seasons to order some food and enjoy their phenomenal rooftop pool deck. Unfortunately, it started pouring, but we decided to stick it out under the cover of the bar and ate our lunch while we watched the rain.
The salad I ordered came with curried scallops and they were delicious. I made it with shrimp at home because it turns the meal into something more ordinary – a healthy, scrumptious salad with ingredients that are already part of my weekly grocery list.
Curried Shrimp and Avocado Salad
Serves 1, easily multiplied
6 peeled and deveined frozen shrimp, thawed
3/4 cup cooked quinoa, cooled
2 cups spinach
1/2 avocado, sliced into small cubes
small handful of crumbled goat cheese
1 tablespoon curry powder
1/2 tablespoon butter
salt and pepper
lemon juice or vinegar of choice (optional)
Rinse and dry spinach and place in serving bowl. Top with quinoa, avocado, and goat cheese.
Mix curry powder, salt, and pepper in a small bowl. Coat the shrimp in the curry powder and sauté in butter over medium heat until it is no longer transparent and is the shape of the letter ‘C.’ Shrimp cooks very fast – this will only take a couple minutes!
Add the shrimp to the salad and top with salt, pepper, olive oil, and lemon juice or vinegar.
Enjoy your meal!