• 30 minutes
  • 4 servings
  • 314 calories

Ingredients

  • 400 g peeled shrimp
  • 250 g red cherry tomatoes
  • 1 small red onion
  • 500 g baby spinach leaves
  • 1 cucumber
  • 2 large carrots
  • 2 avocados
  • Juice from 1 lime
  • ½ crushed garlic clove
  • 100 g greek yoghurt
  • chilli flakes
  • salt

Instructions

Shrimp Salad

  1. If the shrimps are frozen, defrost them
  2. Peel the shrimps
  3. Halve the cherry tomatoes
  4. Thinly slice the cucumbers and carrots on the horizontal
  5. Peel and finely chop the red onion
  6. Mix the baby spinach with the shrimps and the rest of the ingredients

Avocado Dip

  1. Pit and peel the avocado, then chop it into a few large pieces and place them in a blender
  2. Add the lime juice, yoghurt and crushed garlic into the blender
  3. Add chilli flakes and salt to blender
  4. Blend into a smooth dip and add more salt if needed

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