Happy Wednesday 🌈 This is another fat fueled salad that makes a super yummy summer lunch 😇
For one salad you need:
2 eggs 🥚
5 ounces of shrimp 🦐 I love Vital Choice, or check out my guide to seafood here
1 small living lettuce head 🥬
1 carrot 🥕
1/2 bell Pepper 🫑
Basil and parsley 🌿
A handful of cherry tomatoes 🍅
Garlic powder and salt 🧂
Vinaigrette: 3:1 extra virgin olive oil and coconut vinegar, 1 teaspoon mustard, salt, pepper, garlic powder
Boil the eggs for 10 minutes and let them cool off, this can be done ahead of time.
You can either grill the shrimp fresh or use left over shrimp, such as from shrimp kabobs . I like to season them with salt, pepper and garlic powder .
Next make the vinaigrette in the bottom of a salad bowl by combining the ingredients above and mixing them. Next add in chopped bell pepper, tomatoes and carrot ribbons. Top with the lettuce and herbs. Cut the eggs and mix everything and adorn with the shrimp!