Greek Yogurt Shrimp, Avocado and Tomato Salad
Try this Greek Yogurt Shrimp, Avocado and Tomato Salad recipe, or contribute your own.
Try this Greek Yogurt Shrimp, Avocado and Tomato Salad recipe, or contribute your own.
- 1/2 tsp black pepper
- 1/2 cup greek yogurt
- 1/2 cup cilantro chopped
- 1/3 tsp salt
- 2 tsp apple cider vinegar
- 1 lb cooked frozen shrimp or 12 oz thawed & drained cut in halves
- 1 cup grape tomatoes sliced in halves
- 2 medium bell peppers coarsely chopped
- 2 medium avocados cubed
- 1/2 long english cucumber cubed
- 1 tiny garlic clove
- Carbohydrate 23.8273259720348 g
- Cholesterol 0.30625 mg
- Fat 0.952883194444444 g
- Fiber 6.67398907237583 g
- Protein 5.24601958333333 g
- Saturated Fat 0.291052777777778 g
- Serving Size 1 1 recipe (1017g)
- Sodium 30.0070694434368 mg
- Sugar 17.153336899659 g
- Trans Fat 0.251752361111111 g
- Calories 109 calories
Step-by-step
- Add Greek Yogurt Dressing ingredients to a small food processor or Magic Bullet and process until smooth. Set aside for flavours "to marry" each other.
- In the meanwhile, prep your veggies and add them to a large bowl. Pour dressing over and mix gently to combine. Serve chilled.
Allowing the blended dressing ingredients to sit before assembly lets the raw garlic mellow into the dairy. Storing this dish requires careful planning because raw vegetables react poorly to prolonged acid contact. Apple cider vinegar breaks down cell walls in cucumbers and tomatoes within hours, releasing excess moisture into the bowl. Combine only the elements that withstand resting, such as the cooked shrimp and the yogurt base, if planning more than two hours ahead. Add delicate ingredients like cubed avocados and sliced grape tomatoes immediately prior to serving to prevent browning and mushy textures.
Creamy dressings made from strained dairy curdle or separate if subjected to freezing temperatures. Freezing cooked shrimp works well independently, but thawing frozen shrimp directly in the salad introduces excess water that ruins the dressing consistency. Thaw and thoroughly drain the shrimp on paper towels before mixing to maintain the proper fat-to-liquid ratio.
Adjusting the vegetable components offers flexibility depending on what is available at the market. Swap bell peppers for crisp radishes when spring varieties arrive, maintaining the same volume to preserve the dressing coverage.
