This is a lovely salad which has plenty of taste, protein, vitamins and color!
All my recipes are for 2 servings.
- 1 handful of lettuce (for example iceberg)
- 1 apple
- 6 slices bacon
- 20 arugula leaves
- 1/2 small red onion
- 2 eggs
- 1/2 cucumber
- 12 cherry or mini plum tomatoes
- 8 oz (220 g) cooked, peeled shrimp
- 1 teaspoon lemon pepper
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- ½ a lemon
- ½ cup blueberries (120 ml)
How to prepare:
If you use frozen shrimp, bring the shrimp bag to room temperature 2 hours before cooking. Then they are cold but not frozen. Boil the eggs for 7 minutes. Put the eggs in cold water, preferably running cold water, so they are easy to peel.
Slice the lettuce and divide the slices between two lunch plates. Peel the apple and cut into slices. Add the slices on the lettuce. Fry the bacon as crispy as you love it. Drain the fat on a paper towel. Add the bacon on the salad. If you don’t like bacon, add turkey cold cuts or nuts instead. Add the arugula leaves on the salad.
Cut the eggs in halves and add the eggs to the salad. Peel the cucumber and cut into ½-inch (1,25 cm) slices. Cut the tomatoes into halves and the onion into thin slices. Add cucumber, tomatoes and onion to the salad. Mix oil and vinegar and pour the mixture over the salad. Add the shrimp on the salad. Sprinkle lemon pepper and lemon juice on the shrimp. Top the salad with lovely blueberries.
Tip: If you are very hungry, add a piece of your favorite bread. Top with cream cheese.