Shrimp Avocado Salad
Perfect for summer, cold Shrimp Avocado Salad with creamy yogurt dressing is ready in 15 minutes and requires no cooking.
Servings: 7 servings
Calories: 245kcal
Ingredients
Yogurt Dressing:
- 3/4 cup regular or Greek plain yogurt 2+% fat
- 2 tsp white or white wine 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
- 1 lb long English cucumber chopped
- 2 large bell peppers chopped
- 3 medium avocados chopped
- 1/2 cup cilantro finely chopped
Instructions
- In a small bowl, add yogurt, vinegar, garlic powder, salt and pepper. Whisk with a fork and set aside.
- In a large salad bowl, add shrimps, tomato, cucumber, bell pepper, avocado and cilantro.
- Pour dressing on top and mix gently to combine. Serve chilled.
Notes
- 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 and add before serving.
- If using thick Greek yogurt, thin it out with a few tbsp of water.
- Smaller sized shrimp is great for this salad as it's cheaper. If using large shrimp, cut in half.
Nutrition
Serving: 1cup | Calories: 245kcal | Carbohydrates: 14g | Protein: 18g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 690mg | Fiber: 8g | Sugar: 5g