Honey Ginger Shrimp and Veggie Salad

Author Becky's Mindful Kitchen


  • 2 heads bok choy
  • 4 green onions, chopped
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1 kohlrabi, peeled
  • 1/3 c Harvest Honey Ginger Vinegar
  • 2 T Harvest Persian Lime Olive Oil
  • 2 T Harvest Toasted Sesame Oil
  • 2 c cooked quinoa-cooled to room temperature or fridge temp
  • 1 lb cooked shrimp


  • Finely chop the bok choy, trimming off the ends.  Cut the kohlrabi into 1 inch sticks. Mix all veggies in a medium bowl and dress with vinegar, salt and olive oils.  Either mix with your hands or tongs until bok choy reduces in size. Stir in quinoa and shrimp and salt and pepper to taste.  Serve cold. 
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