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Salad with shrimp, avocado and egg

A delicious and light salad. The shrimp are perfectly complemented by the flavor of avocado, the eggs give the dish satiety and the greens – freshness. The salad is quick and easy to prepare. It can be served portioned or on a single platter.

shrimp, avocado, and egg salad

Constituents (for 2 servings):

  • shrimp – 20 pieces
    • .
  • eggs – 2 pcs.
  • avocado – 1 pcs.
  • salad greens and arugula – 1 bundle
  • mustard with grains – 2 tbsp.
  • olive oil – 2 tbsp
    • .

Cooking:

Boil the eggs hard-boiled. Boil the shrimp in salted water until tender.
Wash the greens, dry them, tear them with your hands and arrange them on two plates. Cut eggs arbitrarily and arrange them on the plates. Peel ripe and slightly soft avocado, cut randomly into small pieces and place in the salad. Peel the boiled shrimps from their shells and place them on top of the dish.
Mix mustard with olive oil and pour the dressing over the salad.
If desired, you can serve the salad on a shared plate, mixing all the ingredients slightly.
Bon appetit!

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