Pepper and Shrimp Salad

Name: Pepper and Shrimp Salad
Yield: 4
Ingredients: 1 cup of natural yogurt (200 g); 5 fresh parsley leaves; 1 minced garlic clove; 3 green peppers, washed and dried; 3 red peppers, washed and dried; 2 yellow peppers, washed and dried; 1 tablespoon of olive oil; 1 tablespoon of vinegar; 8 lettuce leaves; 0.5 kg of large cooked shrimp, peeled, cleaned, and deveined; 250 g of fresh Minas cheese crumbled; 1 cup of black olives without pits; 3 chopped green onions

1
1 cup of natural yogurt (200 g)
2
5 fresh parsley leaves
3
1 minced garlic clove
4
3 green peppers, washed and dried
5
3 red peppers, washed and dried
6
2 yellow peppers, washed and dried
7
1 tablespoon of olive oil
8
1 tablespoon of vinegar
9
8 lettuce leaves
10
0.5 kg of large cooked shrimp, peeled, cleaned, and deveined
11
250 g of fresh Minas cheese crumbled
12
1 cup of black olives without pits
13
3 chopped green onions

Ingredients

1
1 cup of natural yogurt (200 g)
2
5 fresh parsley leaves
3
1 minced garlic clove
4
3 green peppers, washed and dried
5
3 red peppers, washed and dried
6
2 yellow peppers, washed and dried
7
1 tablespoon of olive oil
8
1 tablespoon of vinegar
9
8 lettuce leaves
10
0.5 kg of large cooked shrimp, peeled, cleaned, and deveined
11
250 g of fresh Minas cheese crumbled
12
1 cup of black olives without pits
13
3 chopped green onions

Directions

1
Blend the yogurt, parsley, and garlic in a blender
2
Let the peppers burn over an open flame, then remove the skins
3
Remove the white part and seeds and cut the peppers into fine strips
4
Place all ingredients in a large bowl, add olive oil and vinegar, and mix carefully
5
Arrange lettuce leaves at the bottom of a salad bowl
6
Position the peppers in the middle and drizzle with a little yogurt
7
Spread the shrimp, cheese, olives, and green onions around
8
Cover and refrigerate until serving time
9
Drizzle with remaining yogurt
10
Serves 4 to 6 people
11
Note: If you can't find yellow peppers, increase the quantity of green or red.