1 tablespoon extra-virgin olive oil
¾ pound shrimp, peeled and deveined
4 cups spring salad mix
1 avocado, peeled, pitted, and cubed
1 cup heirloom cherry tomato, cut in half
3-ounce crumbled feta cheese
½ cup pomegranate seeds
Citrusy Yogurt Dressing:
1 cup FAGE Total 5%, FAGE Total 2% or FAGE Total 0%
¼ cup lime juice
4 tablespoons orange juice
½ tablespoons shallots, minced
1 clove garlic, minced
¼ teaspoon ground cayenne pepper
1 teaspoon honey
½ teaspoon salt
¼ cup extra virgin olive oil
Salt and pepper
- Heat a medium sized pan to medium-high heat. Add olive oil, shrimp, and salt and pepper to your preference. Cook for 5 minutes or until shrimp is pink and cooked through. Set aside to cool.
- In a medium bowl, whisk together Greek yogurt, lime juice, orange juice, shallots, garlic, cayenne, honey, salt, and olive oil. Set aside.
- In a salad bowl, add salad mix, avocado, cherry tomato, feta, pomegranate seeds, and shrimp. Drizzle with citrus yogurt dressing and serve immediately.