A dish that combines the richness of seafood with the freshness of greens, featuring perfectly cooked shrimp and ripe avocado slices bathed in a creamy dressing.
Ingredients
Scale:
1 pound Shrimp (peeled and deveined)
2 medium Avocado (ripe)
1 cup Cherry tomatoes (halved)
1 medium Cucumber (diced)
1/4 cup Red onion (thinly sliced)
2 tablespoons Lemon juice
1/2 cup Greek yogurt
2 tablespoons Olive oil
1 clove Garlic (minced)
Salt to taste
Pepper to taste
Instructions
In a pot of boiling salted water, cook the shrimp for 2-3 minutes until they turn pink and opaque. Drain and rinse under cold water to stop the cooking process.
While the shrimp cools, prepare the vegetables. Dice the avocado, halve the cherry tomatoes, and chop the cucumber. Add them to a large mixing bowl.
In a small bowl, whisk together the lemon juice, Greek yogurt, olive oil, minced garlic, salt, and pepper until smooth.
Once the shrimp have cooled, add them to the bowl with the vegetables. Pour the creamy dressing over the salad and gently toss to combine.
Let the salad sit for about 5-10 minutes to allow the flavors to meld together before serving. Enjoy chilled or at room temperature.
