Yogurt & Lemon Shrimp Salad Platters with Crescent Rolls & Veggies

What are your favorite EVOO and seafood pairings? Hands down, we love our citrus-infused olive oils with all seafood. Our Meyer Lemon Infused Olive Oil combines whole lemons with olives to produce a crisp, zesty, citrusy oil that pairs perfectly with fresh fish and shellfish. Your kids will love it!

Ingredients: 

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 

Instructions: 

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.