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Shrimp & Avocado Salad

Author: Olena of

Prep Time: 15 minutes Total Time: 15 minutes Yield: 7 servings


Yogurt Dressing:

3/4 cup regular or Greek plain yogurt, 2+% fat

2 tsp any light colour vinegar

1 tsp garlic powder

1/2 tsp salt

Ground black pepper, to taste

Shrimp Avocado Salad:

1 lb cooked frozen shrimp, thawed & drained

1 pint grape tomatoes, cut in halves

2 large bell peppers, chopped

3 medium avocados, chopped

1 (1 lb) long English cucumber, chopped

1/2 cup cilantro, finely chopped


In a small bowl, add yogurt, vinegar, garlic powder, salt and pepper. Whisk with a fork and set aside.

Chop vegetables and add them to a large salad bowl.

Pour dressing on top and mix gently to combine. Serve chilled.

Store: Refrigerate covered for up to 2 days (dressed is OK).

Make Ahead: Just leave out avocado and cilantro. Pour dressing on a side but do not stir. Or refrigerate dressing in a separate container. Bring it with you if you are travelling with the salad. Dress right there


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