Curried Shrimp and Red Quinoa Salad
Serving Size / Yield
- 1/4 C. light mayonnaise
- 1 Tbs. lemon juice
- 1 tsp. red curry paste
- 1 C. red quinoa, cooked according to the package directions and chilled
- 1/2 lb. shrimp, peeled and deveined, 51 - 60 shrimp count
- 1 C. cucumber, diced
- 1/4 C. red onion, diced
- 4 C. red leaf lettuce, left whole
Combine mayonnaise, lemon juice, and red curry paste in a small bowl. In a medium bowl, combine remaining ingredients with the dressing, excluding the lettuce. Line a salad plate with lettuce leaves and fill with shrimp curry mixture.
Shared by Kristi Rimkus of http://MotherRimmy.com.