Shrimp and Avocado Salad with Yogurt Dressing

Ingredients

• Shrimp7 medium (140 g)
• Avocado1/2 count (120 g)
• Tomato1/2 count (65 g)
• Lettuce1 cup (35 g)
• Corn1/4 unidad (63 g)
• Yogurt2 tablespoon (30 g)
• Mustard1 teaspoon (5 g)
• Lime Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Shell the corn, while placing a pot with water to heat.

2. 2

   Step 2

   Once boiling, add the corn kernels and boil for 12 minutes.

3. 3

   Step 3

   You can let it cool naturally or place under the tap for a few minutes and then drain.

4. 4

   Step 4

   Boil water and add a pinch of salt. In the meantime, clean the shrimp, remove the tail and remove the black line at the back.

5. 5

   Step 5

   Once boiling, add the shrimp and cook for 3-5 minutes, depending on the size.

6. 6

   Step 6

   Remove from heat, strain and immediately place in a bowl with water and ice to stop cooking. Set aside.

7. 7

   Step 7

   Meanwhile, peel the avocado, remove the pit and cut into thin wedges.

8. 8

   Step 8

   Cut the tomato into medium pieces and the lettuce into strips.

9. 9

   Step 9

   For the dressing: Mix the plain yogurt with lemon juice and mustard. Season with salt and pepper.

10. 10

    Step 10

    On a plate or bowl place all the salad ingredients and pour the dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Shrimp and Avocado Salad with Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.