A refreshing and nutritious salad combining the creaminess of ripe avocados with the tender sweetness of juicy shrimp, perfect for a light lunch or quick dinner.
Ingredients
Scale:
1 lb (450g) shrimp, peeled and deveined
2 ripe avocados, diced
1 cup cherry tomatoes, halved
1/2 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 lime, juiced
Salt and black pepper to taste
1/2 cup Greek yogurt
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey (or to taste)
1 teaspoon garlic powder
Zest of 1 lime
Salt and pepper to taste
Instructions
Prepare the Shrimp: In a large pot, bring salted water to a boil. Add the shrimp and cook for about 2-3 minutes, or until they turn pink and opaque. Remove the shrimp from the pot, drain, and place them in a bowl of ice water to stop the cooking process. Once cooled, drain again and set aside.
Make the Dressing: In a mixing bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, honey, garlic powder, lime zest, salt, and pepper. Whisk until smooth and creamy; adjust seasoning to taste.
Combine the Ingredients: In a large salad bowl, add the cooked shrimp, diced avocados, halved cherry tomatoes, chopped red onion, and cilantro. Drizzle the creamy dressing over the salad.
Toss Gently: Using a spatula or salad tongs, gently toss the salad to ensure all ingredients are well-coated with the creamy dressing.
Season and Serve: Taste the salad and adjust seasoning as necessary before serving.
