Shrimp and Egg Salad

Ingredients

• Shrimp7 medium (140 g)
• Spinach1 cup (30 g)
• Lettuce1 cup (35 g)
• Egg1 count (55 g)
• Tomato1 count (130 g)
• Olive Oil1/2 tablespoon (5 ml)
• Mustard1 teaspoon (5 g)
• Lemon Juice1 tablespoon (15 g)
• Stevia1 packet (1 g)

Instructions

1. 1

   Step 1

   Boil water with a pinch of salt. Meanwhile, clean the shrimp, remove the tail and the black line.

2. 2

   Step 2

   Once the water boils, add the shrimp and boil for 3 minutes.

3. 3

   Step 3

   Remove from heat, strain and immediately place in a bowl with water and ice to stop cooking. Drain.

4. 4

   Step 4

   Simultaneously boil the egg for 10 minutes (you can replace 1 chicken egg with 5 quail eggs).

5. 5

   Step 5

   Next, remove, drain, peel and cut into medium-sized pieces.

6. 6

   Step 6

   Wash the vegetables. Cut the tomato into slices and the lettuce into strips.

7. 7

   Step 7

   For the dressing: Mix in a small bowl the mustard, olive oil, lemon juice, stevia and salt and pepper.

8. 8

   Step 8

   In a plate place all the ingredients and mix very well with the dressing. Serve.

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.