Creamy shrimp Salad and Feta With Yogurt Dressing
This is the perfect low-carb salad. If you need a quick and easy lunch idea, this is the perfect salad.
Ingredients
- 1.5 LBs Shrimp
- 1 ½ cups Cherry tomatoes
- 2 Medium cucumbers
- 2 bell peppers
- ½ cup plain Greek yogurt
- 2 Medium avocados
- ½ cup Lemon juice
- ⅓ cup Avocado oil (sub for olive oil)
- ⅓ cup banana pepper rings
- ½ cup Diced olives
- 4 TBSP feta cheese
- 4 oz Romaine lettuce
- 2 TBSP smoked paprika
- 1 TBSP chili powder
- 2 TBSP Garlic powder
- 1 TBSP salt
- 2 TBSP black pepper
- 2 TBSP Italian seasoning
Instructions
- Wash and cut the lettuce, bell peppers, cucumber, and cherry tomatoes.
- Season the shrimp with 2 tbsp smoked paprika, 1 tbsp chili powder, salt to taste, 1 tbsp garlic powder, and 1 tbsp black pepper. Heat 1-2 tbsp olive or avocado oil in a nonstick pan over medium heat. Transfer the shrimp to the pan and cook for 10-12 minutes or until cooked.
- To make the dressing, in four mason jars, combine two tbsp plain Greek yogurt, one tbsp avocado or olive oil, two tbsp lemon juice, one tbsp Italian seasoning, one tbsp black pepper, salt to taste, and one tbsp garlic powder in each mason jar.
- In each jar, add 1/2 cup diced cucumber, 1/4 cup cherry tomatoes, 1/2 cup chopped bell pepper, 1 tbsp banana pepper rings, 2 tbsp diced olives, 3/4 cup cooked shrimp, half an avocado, 1/2 cup Romaine lettuce, and 1 tbsp feta cheese.
- When ready to eat, transfer the mixture to a bowl, stir, and enjoy. It can be stored in the fridge for up to five days.