Bay Shrimp and Avocado Salad

This is a quick and easy salad for a busy weekend! The creamy avocado and citrusy shrimp are perfect together.

8 oz Bay shrimp
Juice and zest of 1 like
Zest of 1 orange
4 tbsp chives, snipped
1 avocado, sliced thin
Salt
Olive oil

Toss shrimp with zest, juice, chives and a pinch of salt. 

Spread Avocado across plate, top with shrimp and drizzle with a little olive oil.

Serves 2.

Two Ingredient *Bagel*

Preheat oven 375 (I used my toaster oven)

1 Cup self rising flour

1 Cup Plain Greek Yogurt

2 pinches baking soda

2 pinches of salt

1/4 cup Kraft Fat Free Shredded Cheddar Cheese

1 diced mild Jalepeno

1 egg for eggwash- optional

Everything seasoning

How to:

In a bowl, sprinkle in the baking soda and salt with the self-rising flour. Please note, you do not need the baking soda but I added it just to get a little extra lift in the bagels. Add the Greek yogurt and mix with spoon until good and sticky lumpy . Flour your countertop and knead the dough thoroughly.

At this point, if you wish to add the diced jalapeno and cheddar do this now and knead it into the dough.

Divide the dough into 6 equal balls. Using your hands, roll into breadstick like shapes. Form into a circle and place on a greased baking sheet. I had a bagel form which I found at Meijer and I used nonstick spray.

Brush the tops with egg wash if desired and sprinkle on the everything bagel seasoning. Place into the oven and bake for 25 to 28 minutes. They will be golden brown when they are done. Enjoy!

***If you want to make slightly larger bagels, divide the dough into four. This will be three points each ***