Greek Yogurt Shrimp, Avocado and Tomato Salad

I absolutely LOVE salad and I love seafood even more so this is a must!!!

Cooking With Mommy

Published by Veronica Johnson · Yesterday at 1:47pm · Edited · 

‪#‎CookingWithMommy‬
(this will be on the menu next month)
Greek Yogurt Shrimp, Avocado and Tomato Salad
Ingredients

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

Directions

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).
Nutritional Info

Servings Per Recipe: 7

Amount Per Serving = 1 cup:
Calories: 158.4
Total Fat: 8.0 g
Cholesterol: 95.9 mg
Sodium: 291.9 mg
Total Carbs: 6.1 g
Dietary Fiber: 2.8 g
Protein: 17.9 g
WW Points+: 4