Ingredients
- 2 tablespoons Calizo Puttanesca Naturale
- 1/2 cup Calizo Extra Virgin Olive Oil with Lemon
- 1 cup cherry tomatoes, cut in half
- 12 or more jumbo shrimp, peeled
- 1 large ripe avocado
- 1 teaspoon lemon juice
- 1 orange
- 1 grapefruit
- ½-3/4 cup Calizo Citrus & Herbs Eggless Mayo
- 2 cups spring salad mix, washed and dried
- ½ cup quinoa
- ¼ cup chopped almonds, toasted
- ¾ cup Calizo Extra Virgin Olive Oil with Lemon, plus additional for dipping
- 1/8 cup champagne vinegar
- 1 1/2 teaspoons Calizo Puttanesca Naturale
- 1-2 tablespoons grated Pecorino Romano
About this recipe
Serves 4 This easy recipe from Calizo Condiments is light, fresh and healthy. For more recipes, download their free cookbook here.
Instructions
Prepare quinoa according to package directions and let come to room temperature. In a large bowl, mix 2 tablespoons of Puttanesca Naturale with ½ cup of Extra Virgin Olive Oil with Lemon. Add shrimp and tomatoes and marinate for at least 30 minutes. Chop avocado and squeeze lemon juice to prevent browning. Wash and dry salad greens and chill. Cut a slice off of orange and grapefruit, and squeeze to get 1 tablespoon of juice from each. Cut remaining citrus in 1/4-inch slices.
Make dressing: Combine Calizo Extra Virgin Olive Oil with Lemon, champagne vinegar, Calizo Puttanesca Naturale and grated Pecorino Romano in a jar with a lid. Shake to combine. Or whisk together. Set aside.
Heat grill until hot. Grill shrimp until pink. Chop in thirds and place in a bowl with marinated tomatoes and avocado. Add Calizo Citrus & Herbs Eggless Mayo and orange and grapefruit juices and mix thoroughly. Combine dressing with greens. Grill orange and grapefruit slices.
To serve, place quinoa on each plate. Place a scoop of shrimp salad on top of quinoa. Place green salad on the side. Add grilled orange and grapefruit slices as garnish. Sprinkle with chopped almonds.
Serve with warm crusty Italian bread and olive oil with lemon to dip.
