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Prawn avocado salad under greek yogurt

Cooking recipes / Top Picks / Salads

6 servings
30 min

Shrimp - 450 grams, Cherry tomatoes - 100 grams, Bell peppers - 2 pcs., Avocado - 2 pcs., Cucumbers - 1 pc., Lettuce - 20 grams, Cilantro greens - 50 grams, Yogurt - 100 grams, Apple cider vinegar - 2 teaspoons., Garlic - 1 tooth., Salt - to taste, Black ground pepper - to taste

Defrost shrimp and remove excess liquid. If shrimp in the shell - gently clean and remove the intestinal canal. Go through the lettuce leaves, rinse and dry.

Rinse the cilantro greens, dry and chop. Avocado, cherry tomatoes, cucumber and sweet pepper wash, dry and cut along in half. Remove the bone from the avocado and gently separate the flesh from the skin. Cut the flesh into small cubes. Remove the seed part and the peduncle from the pepper, cut the walls of the pepper into small cubes. Cut the cucumber halves also, small cubes.

Prepare the dressing by mixing the ingredients for the sauce, salt and pepper to taste. Put all the prepared ingredients in a deep bowl, except for the lettuce and cilantro leaves, add the dressing and mix.

Put the lettuce leaves on a plate, put the cooked lettuce on top and sprinkle with chopped cilantro greens.