Food Lust People Love: Shrimp and Quail Egg Garden Salad

A delightfully fresh dish for summer, this shrimp and quail egg garden salad make a lovely lunch for two by itself or side dish for a potluck or barbecue.

Food Lust People Love: A delightfully fresh dish for summer, this shrimp and quail egg garden salad make a lovely lunch for two by itself or side dish for a potluck or barbecue.

Since I was a child, I’ve loved quail eggs. Hardboiled with a spicy mayo dipping sauce, they are the perfect picnic food. But they are also very versatile and an easy, tasty, bite-sized way to add protein to a meal.

If you are also a fan of quail eggs, you might want to check out a few of my recipes that feature them.

Shrimp and Quail Egg Garden Salad

I happened to have some blood oranges in my fruit drawer so I used them in the salad and the dressing. Substitute regular oranges, mandarins or even tangerines if you don’t.

Ingredients to serve two for lunch

For the dressing:

1/4 cup or 60ml olive oil

2 tablespoons freshly squeezed orange juice

2 tablespoons cider vinegar

1/4 teaspoon mustard powder

Freshly ground black pepper

3 oz or 85g crumbled feta

For the salad:

1/2 heart of romaine

1 heirloom or summer tomato

1 orange

10-12 cold boiled shrimp, peeled, tails intact

10-12 hardboiled quail eggs, peeled and halved

2 green onions, green part only, sliced

Method

In a mixing bowl, whisk together the olive oil, orange juice and vinegar along with the mustard powder and black pepper.

Add in the crumbled feta and stir. Set aside until ready to serve. Chill if it will be a while.

Wash and spin your lettuce leaves. Trim any hard ends and discard. Rip the rest into bite size pieces and spread them around on your serving plate. Cut the tomato into wedges and add them to the lettuce.

Peel the orange and cut it into bite-sized pieces.

Scatter them among the tomatoes, along with the shrimp and halved quail eggs.

Sprinkle on the sliced green onions. Give the dressing another good stir then serve it alongside the salad so each person can dress their own (especially if you think there might be leftovers) or spoon the dressing over the salad and serve.

Enjoy!

Welcome to the 17th edition of Alphabet Challenge 2025, brought to you by the letter Q. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the Q recipes below: