Shrimp Avocado Salad with Greek Yogurt Dressing
This shrimp salad is creamy without mayonnaise: a quick Greek yogurt and garlic dressing coats the shrimp and crunchy vegetables. Avocado adds richness and cilantro keeps it fresh. It makes a light lunch or dinner on a warm day.
Preparation Steps
Thaw the shrimp in the fridge overnight, or in a colander under cold running water for about 10 minutes. Drain well, pat dry and cut each shrimp in half.
Blend the yogurt, vinegar, garlic, salt and pepper in a small blender or food processor until smooth. Let the dressing stand while you prepare the vegetables so the garlic flavor develops.
Chop the tomatoes, bell peppers, avocados and cucumber and put them in a large bowl with the shrimp and cilantro.
Pour the dressing over the salad and fold gently until everything is coated.
Taste for salt and pepper and serve chilled.
Tips & Variations
- Dry the shrimp and cucumber well so the dressing does not turn watery.
- No blender? Grate the garlic finely and whisk everything together in a bowl.
- Keep the dressed salad covered in the fridge for up to 2 days.
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