Spread the love

This salad, with its gingery lime dressing, scallions and cilantro and a little bit of heat, has Asian overtones. Serve it as a side dish or a light lunch or supper. Vegetarians will enjoy this without the shrimp, which garnish the top of the salad.


For the dressing

  • 2

    tablespoons freshly squeezed lime juice

  • 1

    tablespoon seasoned rice wine vinegar

  • 1

    teaspoon minced fresh ginger (more to taste)

  • 1

    small garlic clove, minced

  • Salt to taste

  • Pinch of cayenne

  • 2

    teaspoons Asian sesame oil or walnut oil

  • ¼

    cup canola oil

  • 2

    tablespoons buttermilk

For the salad

  • 3

    cups cooked quinoa (3/4 cup uncooked)

  • 4

    scallions, white and light green parts, sliced thin

  • 1

    small cucumber, halved, seeded and thinly sliced on the diagonal

  • ¼

    cup chopped cilantro

  • 12 to 16

    cooked medium shrimp, peeled

  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      340 calories; 18 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 6 grams polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 9 grams protein; 26 milligrams cholesterol; 596 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam


  1. In a small bowl or measuring cup, whisk together the lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, canola oil, and buttermilk.
  2. In a salad bowl, combine the quinoa, scallions, cucumber, and cilantro. Toss with the dressing and divide among salad plates. Top each portion with 3 or 4 shrimp, and serve.
Like this recipe?

Save To Recipe Box

Add to a collection

Print this recipe

Leave a Comment