Juicy shrimp take center stage in this vibrant salad, surrounded by crisp spinach, sweet corn, edamame, cherry tomatoes, and cool cucumber. A sprinkle of fried quinoa adds a satisfying crunch, while a sesame-forward kaisen dressing brings sweet-savory depth.
This is a really good salad with one exception. The isn’t enough corn and there is WAY too much quinoa. You could stand to double the corn and cut WAY back on the quinoa.
Susan · 02/25/26
Johne · 02/23/26
Very tasty!
Valeriia · 02/23/26
Kathryn · 02/22/26
Krystina · 02/22/26
Such a refreshing dish.
Christina · 02/21/26
Donna · 02/21/26
I was moderately hungry and it took away the hunger without feeling too full. Instead it made me feel lighter and energized.
Katharine · 02/21/26
Tiffany · 02/20/26
Taste was great, nice portion, shrimp cooked to perfection. Only drawback was the onions were too strong. Maybe a milder onion would be better
Sophia · 02/20/26
Laura · 02/20/26
This is very light and refreshing but did not have tomatoes, which I love
Samantha · 02/19/26
it was good, but surprisingly (to me at least) I would have preferred it without the shrimp. The rest was great.
Casey · 02/19/26
Courtney · 02/19/26
It's tasty. It needs more dressing and much less fried quinoa. While I like the flavor of the quinoa, it's like chewing on small rocks.
Chef Sergio Tominaga was born in Peru and lived in Japan for 4 years. He started his career 18 years ago with his older brother. He comes from a family of Nikkei chefs (nikkei is the mixture between Peruvian and Japanese culture). Finalizing his career he started working with his brother but after a few years he worked in Maido (Number 1 restaurant in Latin America and number 7th in World's 50 Best) for 5 years and also in Sushi Pop by Micha as an Executive Chef for 3 years. Sergio cooks traditional Peruvian and Japanese food. He loves being able to cook the fusion between both cultures. His specialty is Peruvian ceviche, Lomo Saltado and Nikkei sushi.
