Shrimp avocado salad

Ingredients

For 2 people

• 1/2 cup dry quinoa
• 1 cup water
• 8 oz raw shrimp, peeled and deveined
• 1/2 tsp fine salt
• 2 tbsp olive oil
• 5 oz avocado flesh, sliced
• 4 oz cucumber, chopped
• 4 oz cherry tomatoes, halved
• 2 oz red onion, thinly sliced
• 2 tbsp lime juice
• 1 tsp lime zest
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 tsp minced garlic
• 2 tbsp chopped cilantro
• 1/4 tsp black pepper

Method

1. Cook the quinoaRinse the 1/2 cup dry quinoa in a fine-mesh strainer, then combine it with the 1 cup water in a small saucepan. Bring to a boil over high heat, cover, reduce to low, and cook for 15 minutes until the water is absorbed. Turn off the heat and let it stand covered for 5 minutes, then fluff with a fork and spread on a plate so it cools faster while you prepare the rest.
2. Mix the dressingIn a large bowl, whisk together the 2 tbsp lime juice, 1 tsp lime zest, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp minced garlic, 2 tbsp chopped cilantro, 1/4 tsp fine salt, and 1/4 tsp black pepper. Whisk in 1 tbsp olive oil until the dressing looks lightly thickened and emulsified. If it seems too sharp, a little more honey is better than extra salt because the shrimp and avocado already bring richness.
3. Season and sear the shrimpPat the 8 oz raw shrimp dry and toss them with 1/4 tsp fine salt. Heat a large skillet over medium-high heat, add the remaining 1 tbsp olive oil, and arrange the shrimp in a single layer. Cook for about 2 minutes on the first side, then 1 to 2 minutes on the second side until they are opaque, pink, and firm, and at least 145°F in the center. Do not overcrowd the pan; if needed, cook in two batches so the shrimp brown slightly instead of steaming.
4. Cool the shrimp and build the salad baseTransfer the cooked shrimp to a cutting board or plate and let them cool for a few minutes so they do not wilt the vegetables. Add the cooled quinoa, 4 oz cucumber, 4 oz cherry tomatoes, and 2 oz red onion to the bowl with the dressing and toss well so every grain gets coated. The quinoa should look glossy, not wet; if the bowl collects liquid, keep tossing for another minute so it absorbs into the grains.
5. Fold in the avocado and shrimpAdd the 5 oz avocado flesh and the shrimp to the bowl. Use a wide spatula or large spoon to fold gently just until combined, taking care not to mash the avocado. Taste for balance and, if needed, add a small extra pinch of salt only after everything is mixed, since the shrimp and Dijon already contribute seasoning.
6. Serve immediatelyDivide the shrimp avocado salad between 2 plates or bowls. Spoon any dressing pooled at the bottom over the top, and finish with a few visible avocado slices and cilantro bits for a clean look. Serve right away while the shrimp are still slightly warm or at room temperature and the vegetables remain crisp.