Shrimp Avocado Salad is creamy, easy and healthy. It is a 15 minute summer must have!
Author:Olena of ifoodreal.com
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:15 minutes
Yield:7 servings 1x
3/4 cup regular or Greek plain yogurt, 2+% fat
2 tsp any light colour vinegar
1 tsp garlic powder
1/2 tsp salt
Ground black pepper, to taste
Shrimp Avocado Salad:
1 lb cooked frozen shrimp, thawed & drained
1 pint grape tomatoes, cut in halves
2 large bell peppers, chopped
3 medium avocados, chopped
1 (1 lb) long English cucumber, chopped
1/2 cup cilantro, finely chopped
In a small bowl, add yogurt, vinegar, garlic powder, salt and pepper. Whisk with a fork and set aside.
Chop vegetables and add them to a large salad bowl.
Pour dressing on top and mix gently to combine. Serve chilled.
Store: Refrigerate covered for up to 2 days (dressed is OK).
Make Ahead: Just leave out avocado and cilantro. Pour dressing on a side but do not stir. Or refrigerate dressing in a separate container. Bring it with you if you are travelling with the salad. Dress right there.
Another option is to make dressing right before serving.
In either case, you can make this shrimp and avocado salad up to 2 days in advance.
If using thick Greek yogurt, thin it out with a few tbsp of water.
Smaller size shrimp is great for this salad as it’s cheaper. If using large shrimp, cut in half.
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