Inspiration from Fresh Magazine by Thrify Foods
Beautiful, fleshy avocados form the base and vehicle for the shrimp salad topping in this fresh and zesty appetizer.
With each scoop of shrimp, veggies and pungent yogurt curry, you are rewarded with a spoonful of healthy fats and carotenoids in the form of avocado! Carotenoids are the pigment found in bright orange, yellow and deep green fruits and veggies.
Make sure to scrape out every last bit – the highest concentration of anti-inflammatory and antioxidant agents are the darkest green and lie right against the skin.
Serves 4
Ingredients
1/3 cup plain yogurt (~2% fat)
1 tsp mild, medium or hot curry powder
2 Tbsp chopped fresh cilantro and mint
salt to taste
300 grams cooked, deveined shrimp (chopped in half or thirds)
1 celery rib, finely chopped
½ small red bell pepper, finely chopped
2 green onions, thinly sliced
2 medium ripe avocados
1 Tbsp fresh lime juice
Method
1 tsp mild, medium or hot curry powder
2 Tbsp chopped fresh cilantro and mint
salt to taste
300 grams cooked, deveined shrimp (chopped in half or thirds)
1 celery rib, finely chopped
½ small red bell pepper, finely chopped
2 green onions, thinly sliced
2 medium ripe avocados
1 Tbsp fresh lime juice
Method
1. Place the first 4 ingredients (yogurt, curry powder, herbs, and salt) in a medium bowl and whisk to combine well.
2. Mix in the shrimp (once defrosted until cool, running water), celery, bell pepper, and green onion.
3. Immediately before serving, cut each avocado in half, lengthwise, and remove the pits. Squeeze fresh lime juice on each (to prevent browning). Divide and mound the shrimp mixture on top of the avocados and serve.
4. We like to throw another sprig of fresh cilantro and/or mint on top for presentation. Enjoy!
