ORZO AND SHRIMP SALAD WITH AVOCADO DRESSING
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1 ripe avocado, halved, pitted, peeled and cubed
1/2 cup (125 mL) plain yogurt
2 tbsp (25 mL) fresh lime juice
2 tbsp (25 mL) sliced green onion
1 tbsp (15 mL) chopped fresh cilantro
1/2 tsp (2 mL) green pepper sauce
1/2 tsp (2 mL) smoked paprika
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) ground coriander
1/4 tsp (1 mL) ground cumin
1/8 tsp (0.5 mL) freshly ground pepper
1 lb (500 g) frozen cooked small shrimp, thawed, rinsed and patted dry
3/4 cup (175 mL) orzo, cooked, rinsed and drained
1/2 cup (125 mL) diced celery
1/2 cup (125 mL) julienned carrot
1/2 cup (125 mL) fresh cilantro leaves
Lettuce leaves

To prepare dressing, place first 11 ingredients (avocado through pepper) in a food processor; process until smooth.

Combine shrimp, cooked orzo, celery, carrot and cilantro leaves in a bowl. Add dressing and toss to coat. Place lettuce leaves on individual serving plates. Spoon shrimp mixture on top. Serve immediately. Serves 4 - 6.

 

 
Last updated on July 17, 2019