Shrimp Avocado Salad with Citrusy Yogurt Dressing

A lighter twist on a creamy favorite: swap in FAGE Total Greek yogurt for a simple, homemade salad dressing. It’s the perfect finishing touch to complete a satisfying dish full of rich, citrusy flavor.

30 minutes

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

  1. 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.
  2. In a medium bowl, whisk together Greek yogurt, lime juice, orange juice, shallots, garlic, cayenne, honey, salt, and olive oil. Set aside.
  3. In a salad bowl, add salad mix, avocado, cherry tomato, feta, pomegranate seeds, and shrimp. Drizzle with citrus yogurt dressing and serve immediately.
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