Ingredients
¾cupplain nonfat yogurt
2tbspextra virgin olive oil
4scallions
1clovegarlic
1tspcurry powder
1lbshrimp,cleaned, cooked
1cucumber
salt and freshly ground pepper
¼cupsunflower seeds,shelled, roasted and salted
Preparation
Scoop the yogurt into a paper towel-lined colander set over a bowl.
Let stand at room temperature for 30 minutes to get ½ cup of yogurt.
Heat the olive oil in a small skillet.
Add the scallions and garlic and cook over high heat for 1 to 2 minutes, stirring until softened.
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.
Make-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.
Serve with whole wheat pita.
