Floating Olive Branch
Yogurt & Lemon Shrimp Salad Platters with Crescent Rolls & Veggies



1/4 cup plain Greek yogurt 

1/4 cup sour cream 

1 tablespoon Meyer Lemon Olive Oil, plus a little extra for drizzling over the veggies 

1 teaspoon Garlic Seasoning Blend, plus a little extra for sprinkling over the veggies 

1/2 teaspoon Fleur de Sel, plus a little extra for sprinkling over the veggies  

2 tablespoon celery, chopped 

2 tablespoons red onion, chopped 

1 tablespoon fresh chives, chopped 

8oz cooked shrimp, peeled and chopped 

1 each 12oz tube or 8 each large crescent rolls (cooked according to the instructions on the packaging) 

1-2 tomatoes, sliced 

1 avocado, peeled and cut into wedges 



Place yogurt, sour cream, Meyer Lemon Infused Olive Oil, Garlic Seasoning, Fleur de Sel, celery, onion, and chives in a large bowl, whisk to combine. Add the cooked shrimp to the bowl and stir to combine. Divide shrimp salad between plates with crescent rolls, tomato slices, and avocado on the side, or assemble into mini sandwiches. Drizzle and sprinkle the tomato slices and avocado with a little extra Meyer Lemon Infused Olive Oil, garlic seasoning, and fleur de sel before serving.