Mediterranean Shrimp and Quinoa Salad with Avocado-Cucumber Dressing

Ingredients

• 1 cup cooked quinoa
• 150g cooked shrimp, peeled and deveined
• 1/2 cup chopped cucumber
• 1/4 cup chopped Kalamata olives
• 1/4 cup chopped sun-dried tomatoes (oil-packed, drained)
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 1/4 ripe avocado
• 2 tablespoons water
• 1/4 clove garlic, minced
• Salt and freshly ground black pepper to taste

Instructions

1. In a medium bowl, combine cooked quinoa, shrimp, cucumber, Kalamata olives, sun-dried tomatoes, and parsley.
2. In a small blender or food processor, combine avocado, water, lemon juice, minced garlic, salt, and pepper.
3. Blend until smooth and creamy. Add a splash more water if needed to reach desired consistency.
4. Pour the avocado-cucumber dressing over the quinoa and shrimp mixture.
5. Toss gently to combine. Adjust seasoning as needed.
6. Serve chilled or at room temperature.