Shrimp and Avocado Salad
Colorful and healthy, this salad has it all – tender shrimp and a fine sour dressing made from refreshing yogurt and nutty avocado. Also, toss along mildly-spicy arugula, juicy cherry tomatoes, and crunchy slightly-sweet red bell pepper.
Ingredients Needed for Shrimp and Avocado Salad
For the shrimp:
1 teaspoon vegetable oil
4 ounces of shrimp
For the avocado dressing:
1 avocado, roughly chopped
2 tablespoons of greek yogurt
salt
pepper
1 teaspoon lime juice
1 tablespoon water
For the salad:
4 ounces of arugula
5 ounces of cherry tomatoes, halved
½ medium red bell pepper, chopped
salt
pepper
1 teaspoon dried oregano
2 teaspoons of olive oil
How to Cook Shrimp and Avocado Salad
- For the shrimp:
Heat the vegetable oil in a skillet over low-medium heat and add the shrimp.
- Cook and stir until pinkish-brown and opaque, or for 4 – 5 minutes. Set aside.
- For the avocado dressing:
Add the avocado, Greek yogurt, lime juice, and water to a blender. Season with salt and pepper, then blend until smooth.
- For the salad:
Add the arugula, cherry tomatoes, cooked shrimp, bell pepper, olive oil, and avocado mixture to a bowl.
- Season with dried oregano, salt, and pepper. Mix all using two spatulas.