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Greek Yogurt Shrimp, Avocado and Tomato Salad
Made by @ifoodreal
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
1/2 cup cilantro, chopped
Greek Yogurt Dressing:
1/2 cup Greek yogurt
2 tsp apple cider vinegar
1 tiny garlic clove
1/3 tsp salt
1/2 tsp black pepper
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.
Storage Instructions: Refrigerate covered for up to 2 days (dressed is OK).