Author: Olena of ifoodreal.com
Prep Time: 15 minutes Total Time: 15 minutes Yield: 7 servings
Ingredients
Yogurt Dressing:
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
Instructions
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
