Description
A refreshing and creamy salad featuring succulent shrimp and ripe avocado, perfect for a light lunch or dinner.
Ingredients
Scale
For the Crust:
- 1 lb large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Instructions
1. Prepare the Crust:
- Bring a pot of salted water to a boil. Add shrimp and cook until pink and opaque, about 2-3 minutes. Drain and rinse with cold water. Pat dry and chop into bite-sized pieces.
- In a large bowl, combine the chopped shrimp, diced avocados, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, minced garlic, salt, black pepper, and cayenne pepper until smooth.
- Pour the dressing over the shrimp and avocado mixture. Gently toss to coat evenly.
- Serve immediately or refrigerate for up to 30 minutes before serving. Enjoy chilled.
Notes
You can customize the seasonings to taste. Add more lime juice for extra tanginess.