Shrimp Avocado Tomato Salad with Greek Yogurt Dressing

1 lb cooked frozen shrimp or 12 oz thawed & drained, cut in halves

1 cup grape tomatoes, sliced in halves

2 medium bell peppers, coarsely chopped

2 medium avocados, cubed

1/2 long English cucumber, cubed

2 tbsp toasted walnuts

1/2 cup cilantro, chopped

Greek Yogurt Dressing: 

1/2 cup Old Home Plain Greek Yogurt

2 tsp apple cider vinegar or lemon juice

1 tiny garlic glove

1/2 tsp salt

1/2 tsp black pepper

1. Add Old Home Plain Greek Yogurt Dressing ingredients to a small food processor and process until smooth. Set aside for flavors “to marry” each other.
2. In the meanwhile, prep your veggies and add them to a large bowl. Pour dressing over and mix gently to combine. Serve chilled.

Storage Instructions: Refrigerate covered for up to 2 days (dressed is OK).