Seared Shrimp Salad with Avocado Recipe

Shrimp:

1. Add the shrimp to a mesh strainer set in a bowl of cool water, then let it sit for about 10 minutes to defrost.

2. In a medium bowl, combine the defrosted shrimp, olive oil, garlic, salt, pepper, and lemon zest. Toss until the shrimp are well coated.

3. Heat a medium pan over medium heat. Add the shrimp to the pan, then cook for about 1 minute on each side, until pink, opaque, and firm.

4. Remove from the pan, and set aside to cool.

Vinaigrette:

1. In a liquid measuring cup, combine the shallot, vinegar, honey, mustard, salt, and pepper.

2. Whisk until fully incorporated. While whisking, slowly stream in the olive oil until completely emulsified.

To Assemble:

1. Add the mesclun greens to a large bowl.

2. Top with the cooked shrimp, quinoa, cherry tomatoes, avocado, chickpeas, and green onions.

3. Drizzle with the vinaigrette, then toss to combine.

4. Serve, and enjoy!