Avocado Crema Slaw With Shrimp

As the weather starts heating up, I’m turning to dishes that cool me down. Dishes that feel fresh and crisp are exactly what I’m looking for! I love a good slaw, it can be served as a side or a main salad with some toppings and protein.

You could easily swap the dressing for some mayonnaise, lime or lemon juice, and garlic. I decided I wanted to do something a little different and creamier, so that’s where the avocado crema came in! I used a dairy free yogurt from Kite Hill for this dish, but you could also use Greek yogurt or even sour cream.

Cabbage is packed with nutrients that help with inflammation, improve digestion, and can lower blood pressure. It’s also a great source of vitamin c! I feel like cabbage is often overlooked, so I love finding fun ways to use it.

Here’s how you make it.

Ingredients:

• 1/2 small green cabbage shredded

• 1/2 small red cabbage shredded

• 1 radicchio shredded

• 1/2 cup carrots shredded

• 1 cup @kite almond yogurt

• 1 avocado

• 2 limes juiced

• 2 cloves garlic

• 1/2 jalapeño

• 1 tablespoon parsley

• 1 tablespoon olive oil

• 1 lb shrimp

• 1 teaspoon cayenne

• 1 teaspoon garlic powder

• Pickles onion

• Artichoke hearts

• Salt and pepper

Instructions:

• Blend the yogurt, avocado, lime juice, garlic, parsley, jalapeño, and a pinch of salt. Toss with the shredded vegetables and let sit to soften.

• Mix the shrimp with cayenne, garlic powder, salt, and pepper. Heat the olive oil on medium and cook the shrimp for 1-2 minutes each side.

• Assemble all ingredients together in a bowl and enjoy!