Christina Christofi
Suitable for vegetarians
December 10, 2024
The most refreshing salad of the month! Avocado shrimp salad and lemon dressing with our yogurt!
Prep Time
15
mins
Cook Time
5
mins
Serves
4
Ingredients
For the Salad:
- 300 g large prawns
- ½ tsp chili powder
- ½ tsp smoked paprika
- 3 celery stalks
- 1 avocado
- 1 tomato
- ½ onion
- ½ cup dill
- 2 tbsp olive oil
- Salt
- Pepper
For the Yogurt Dressing:
- 150 g Pissourkotiko Organic Sheep Yoghurt Charalambides Christis
- 1 avocado
- 10 ml lemon juice
- 70 g mayonnaise
- 125 g mild mustard
- Juice from ½ lemon
- Salt
- Pepper
Instructions
Prepare the Salad:
- Clean the prawns, removing the shells and deveining them. Toss them with chili powder, smoked paprika, and a pinch of salt.
- Heat a skillet until hot, add the olive oil, and sauté the prawns for 1-2 minutes on each side until pink and cooked through. Remove from the pan and set aside.
- Finely chop the celery, avocado, tomato, onion, and dill. Place them in a large salad bowl.
Prepare the Yoghurt Dressing and put the salad together:
- Mash the avocado in a bowl using a fork.
- Combine the mashed avocado with the yoghurt, mustard, mayonnaise, lemon juice, salt, and pepper. Stir until smooth and creamy.
- Add the cooked prawns to the bowl with the vegetables.
- Pour the yoghurt dressing over the salad and toss gently to coat everything evenly.
