This shrimp salad is a light salad. It is terrific as a side dish for chicken and steak dinners.
All my recipes are for 2 servings!
- 1/2 cup (120 ml) cooked and peeled shrimp
- 1 egg
- A handful of lettuce (try iceberg or romaine)
- 1/2 red onion
- 1 tbsp olive oil
- 10 cherry tomatoes
- 1/2 small cucumber
- 1 teaspoon dried thyme
- 1 teaspoon lemon pepper
- 1 lemon
- 10 arugula leaves
- 1/2 cup (120 ml) blueberries
How to prepare:
If you use frozen shrimp, bring the shrimp bag to room temperature 1-2 hours before cooking. The shrimp should be cold, but not frozen, when you add them on the salad.
Boil the egg for 7 minutes. Cut the lettuce into slices. Peel the onion and cut into thin slices. Divide the onion and lettuce slices between two plates. Season with olive oil.
Peel the cucumber and cut into ¼-inch (6 mm) slices. Cut the tomatoes into halves. Add both on the salad. Sprinkle lightly with dried thyme. Put the egg in cold water for a few minutes, so it is easier to peel. Peel and cut the egg in half. Divide the egg halves and the shrimp between the two plates. Sprinkle lemon pepper and lemon juice on the shrimp.
Decorate with tasty arugula leaves and healthy blueberries.
Tip: If you cannot find blueberries, this salad is also great with raspberries or strawberries!