Shrimp Avocado Salad

Ingredients

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

Instructions

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.