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Grilled Shrimp Avocado Bowl

YIELD: Makes 2 servings

INGREDIENTS

For Pickled Radishes:

1 1/2 cup - white wine vinegar

1/4 cup - honey

1 1/2 T - sea salt

1 cup - radishes, trimmed and thinly sliced

1 - lemon, thinly sliced

2 sprigs - oregano

For Shrimp:

2 T - honey

2 T - olive oil

2 T - balsamic vinegar

2 T - lemon juice

1/4 cup - flat-leaf parsley, stems removed and chopped

1/2 lb. - shrimp, tail-on

For Honey Tahini Dressing:

1/3 cup - olive oil

1/3 cup - tahini, stirred smooth

1/3 cup - apple cider vinegar

zest and juice of 1 lemon

3 T - honey

2 cloves - garlic, minced

1 tsp. - kosher or sea salt

1 tsp. - freshly ground pepper

For Bowls:

2 cups - kale, trimmed and blanched to just wilted (directions below)

3 cups - prepared quinoa

1 - avocado, peeled, pitted and sliced

1/4 cup - dry roasted almonds, chopped

DIRECTIONS

Preheat oven to 400°F.

In a small saucepan, bring the vinegar, honey and salt to a boil, remove from heat and drop in the radishes, lemon slices and oregano. Let the mixture cool for about 10 minutes and refrigerate in a covered jar.

Next combine the honey, olive oil, balsamic vinegar, lemon juice, flat-leaf parsley and shrimp in a small bowl and refrigerate.

In a glass jar, combine all of the Honey Tahini Dressing ingredients and shake vigorously until well combined, set aside.

In a 4 qt. saucepan bring water and 1 T salt to a boil and drop in the trimmed and chopped kale. Boil the kale for 2-3 minutes, drain the kale in a colander and set aside to cool.

Place the shrimp on an oiled sheet pan. Cook the shrimp 6-8 minutes until cooked through. Remove to a clean plate.

Divide the quinoa evenly between 2 bowls, add the kale, shrimp and avocado slices. Drizzle with the Honey Tahini dressing and sprinkle with the almonds. Serve with some of the pickled radishes and lemon slices.

TIP

You could use packaged kale chips or make your own instead of the wilted kale if you prefer.