Shrimp and Avocado Greek Yogurt Salad

A stunning light salad with a bright, juicy taste of vegetables and shrimp! The combination of ingredients in this salad can work a miracle and transport you to summer right here and now... Be sure to try it!!!
cook time: 30 min
Ethan Rowley
Shrimp and Avocado Greek Yogurt Salad

Nutrition Facts (per serving)

94
Calories
5g
Fat
4g
Carbs
9g
Protein

Ingredients (6 portions)

Salad:

Shrimps 450 g
Cherry tomatoes 100 g
bell pepper 2 pc
Avocado 2 pc
cucumbers 1 pc
Lettuce 20 g
Green cilantro 50 g

Sauce:

Yogurt 100 g
Apple vinegar 2 tsp
Garlic 1 clove
Salt to taste
Ground black pepper to taste

Recipe instructions

Step 1

Step 1
Thaw the shrimp and remove excess liquid. If the shrimp are in the shell, carefully clean and remove the intestinal canal. Sort the lettuce leaves, rinse and dry.

Step 2

Step 2
Wash the green cilantro, dry and chop. Wash the avocado, cherry tomatoes, cucumber and sweet pepper, dry and cut in half lengthwise. Remove the pit from the avocado and carefully separate the pulp from the peel. Cut the pulp into small cubes. Remove the seeds and stem from the pepper, cut the walls of the pepper into small cubes. Also cut the cucumber halves into small cubes.

Step 3

Step 3
Prepare the dressing by mixing the ingredients for the sauce, adding salt and pepper to taste. Place all prepared ingredients in a deep bowl, except lettuce and cilantro, add dressing and stir.

Step 4

Step 4
Place lettuce leaves on a plate, place the prepared salad on top and sprinkle with chopped cilantro.

Additional rubrics

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