Shrimp and Egg Salad

Ingredients

• Shrimp8 medium (160 g)
• Avocado1/4 count (60 g)
• Lettuce2 cup (70 g)
• Tomato1/2 count (65 g)
• Cucumber1/2 cup (60 g)
• Egg2 count (110 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Boil the egg in a pot for 8-10 minutes. Remove, drain, let cool and peel.

2. 2

   Step 2

   Then heat water with a pinch of salt. In the meantime, clean the shrimps, remove the tail and the black line at the back.

3. 3

   Step 3

   Once boiling, add the shrimps and let cook for 3-5 minutes, depending on the size.

4. 4

   Step 4

   Remove, drain and put immediately in a bowl with water and ice cubes to stop cooking process. Set aside.

5. 5

   Step 5

   Peel the avocado and cut into wedges. Finely slice the cucumber.

6. 6

   Step 6

   Dice the tomato and cut the eggs in half. You can use the regular kind or cherry tomatoes.

7. 7

   Step 7

   You can replace half the lettuce leaves with spinach if you want.

8. 8

   Step 8

   In a bowl, place all the ingredients: Shrimps, egg, lettuce, avocado, tomato and cucumber.

9. 9

   Step 9

   Season with oil, lemon juice and salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Shrimp and Egg Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.