California Salad

California Salad Recipe

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Carolyn Haas


A light salad with avocado and shrimp, blends Asian influences with California produce. (Prep time does not include preparing and cooling the grain.)


★★★★★ 1 vote

15 Min
5 Min
Stove Top



  • 1
    shallot, minced
  • 1/2
    inch piece of ginger, chopped
  • 1 clove
    garlic, chopped
  • 1 1/2 Tbsp
    cilantro leave
  • 1 Tbsp
    olive oil
  • 2 Tbsp
    rice wine vinegar
  • 1 dash(es)
    toasted sesame oil
  • 2 tsp
    mirin or rice wine
  • 1 tsp
    soy sauce
  • ·
    juice of 1/2 lime

  • 1/2 c
    quinoa or bulgur wheat, cooked in 1 3/4 cups water and cooled
  • 3
    scallions, chopped
  • 2
    avocados, sliced
  • 2
    navel oranges, peeled and segmented
  • 20
    raw shrimp
  • ·
    pickled jalapeno peppers, to serve
  • ·
    cilantro, chopped, to serve

How to Make California Salad


  1. Pound the shallot, ginger, garlic and cilantro in a mortar and pestle until the mixture starts to turn green . Transfer to small bowl and mix in other dressing ingredients.
  2. Put prepared grain in each serving bowl and arrange scallion, avocado and oranges on top.
  3. Sear shrimp in skillet for 2 minutes and arrange on top of salad.
  4. Pour dressing over salad and garnish with jalapeño slices and cilantro.

Printable Recipe Card

About California Salad

Course/Dish: Other Salads
Main Ingredient: Rice/Grains
Regional Style: American

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