Smoked Salmon & Shrimp Quinoa Salad

Spring has sprung and summer is just around the corner! Good weather means that we’re coming up with lighter, healthier recipes like our Smoked Salmon & Shrimp Quinoa Salad. It’s full of vegetables and fresh mint, delicious salmon and shrimp, and even toasted walnuts for a different texture. It’s the perfect lunch for the office, and even if you dress it in advance, the ingredients don’t get soggy, just make sure to add the avocado right before eating it.

Smoked Salmon & Shrimp Quinoa Salad

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4-6
  • Difficulty: easy
  • Recipe type: Main


  • SALAD:
  • 1 cup quinoa
  • 2 cups frozen edamame
  • 1 bunch asparagus
  • Olive oil
  • 2 garlic cloves, minced
  • 300 g shrimp, shelled and deveined
  • 1 cup fresh mint, finely chopped
  • 3 green onions, finely chopped
  • ½ cup walnuts, toasted
  • 300g smoked salmon, coarsely chopped
  • 2 avocados, peeled, pitted and sliced
  • Capers, to garnish
  • ⅛ cup lemon juice
  • ⅛ red wine vinegar
  • ⅓ cup olive oil
  • 2 tsp honey Dijon mustard
  • 1 garlic clove, minced
  • 1 tsp anchovy paste
  • Salt and pepper


  1. SALAD: Cook the quinoa according to the package directions and set aside in a large bowl
  2. Boil the frozen edamame in salted water for 4 minutes, strain and add to quinoa
  3. Grill the asparagus until cooked through, and cut into bite size pieces. Toss with quinoa mixture
  4. In a pan, heat the olive oil and sauté garlic, then toss in the shrimp and cook until pink – about 3 minutes. Toss into the large bowl with the quinoa mixture
  5. Add the fresh mint, green onions, toasted walnuts and smoked salmon to the large bowl
  6. DRESSING: In a small bowl combine all the dressing ingredients and whisk until smooth
  7. Pour the dressing over the quinoa salad and mix thoroughly
  8. Serve the quinoa salad with sliced avocado and capers as a garnish

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