Shrimp Salad With Avocado Dressing
INGREDIENTS
Avocado Dressing:
1 lime, juiced (2 tablespoons)
⅔ cup water
1 ripe avocado
½ cup full-fat Greek yogurt
Salt, to taste
Black pepper, to taste
Salad:
1 pound shrimp, peeled and deveined
2 tablespoons oil
Salt, to taste
Black pepper, to taste
2 teaspoons dried oregano
1 large head romaine lettuce, chopped
1½ cups cherry tomatoes, halved
1 orange bell pepper, diced
PREPARATION
1. Preheat oven to 400°F/200°C.
2. For the dressing, place the lime juice, water, avocado, Greek yogurt, salt, and pepper in a blender and blend until smooth. Set aside.
3. In a medium bowl, drizzle the shrimp with oil, salt, pepper, and oregano. Toss until the shrimp are evenly coated.
4. Transfer the shrimp to a roasting tray and spread into one even layer.
5. Roast for 6 minutes, until the shrimp have just turned pink.
6. In a large serving bowl, toss the romaine lettuce, cherry tomatoes, bell pepper, and shrimp until well combined.
7. Transfer the salad to serving bowls and drizzle on the avocado dressing.
8. Enjoy!