Ingredients
3/4 c. plain nonfat yogurt
2 tbsp. extra-virgin olive oil
4 scallions
1 garlic clove
1 tsp. curry powder
1 lb. cleaned cooked shrimp
1 cucumber
Salt and freshly ground pepper
1/4 c. roasted and salted shelled sunflower seeds
Preparation
Step 1Scoop the yogurt into a paper towel-lined colander set over a bowl. Let stand at room temperature for 30 minutes. You should end up with 1/2 cup yogurt.Step 2Heat the olive oil in a small skillet. Add the scallions and garlic and cook over high heat, stirring, until softened, 1 to 2 minutes. Add the curry powder and cook, stirring, for 1 minute. Scrape into a medium bowl and let cool slightly. Stir in the shrimp, cucumber and drained yogurt, and season with salt and pepper. Sprinkle the sunflower seeds over the salad and serve.Step 3Make Ahead: The shrimp salad can be refrigerated in an airtight container for up to 6 hours. Sprinkle the sunflower seeds over the salad just before serving.Step 4Serve With: Whole wheat pita.
