Shrimp, avocado & penne pasta salad

For the Dressing

1 large avocado 1 spring onion 2 tbsp fresh coriander leaves 100 g Greek yogurt (½ cup) 2 tbsp olive oil 2 tbsp lemon juice Salt Pepper

For the Salad:

200 g cooked penne pasta (2 cups) 10-12 medium shrimp ½ tsp smoked paprika 2 tbsp olive oil 10–12 cherry tomatoes 80 g feta cheese (½ cup) Salt Pepper

Peel the avocado and blend it with the spring onion (chopped), coriander, yogurt, olive oil, and lemon juice. Season with salt and pepper and blend until smooth.

Heat 2 tbsp olive oil in a non-stick pan. Sauté the shrimp for 1 minute on each side until pink and slightly golden. Season with salt, pepper, and paprika. Set aside.

Slice the cherry tomatoes in half and crumble the feta by hand.

In a large bowl, mix the penne pasta, shrimp, cherry tomatoes, and feta.

Pour in the avocado dressing and gently toss to combine.

Serve immediately or refrigerate until ready to enjoy.