It’s finally heating up here in the bay area, it’s suppose to be over 100 degrees in some areas. We haven’t really experienced summer yet, but it’s here now! This is a light and delicious salad for a warm summer night….think I’ll make it tomorrow night. Since my kids don’t eat shrimp, I’ll feed them an early dinner and send them upstairs, then treat my husband and I to this salad …makes me feel like we’re eating in a nice restaurant somewhere! Sometimes I short cut the recipe and serve it with a low fat Thousand Island Salad Dressing.
Serves: 4 as main dish
Prep Time: 10 minutes
Cooking Time: 20 minutes
Difficulty: Easy
Ingredients:
1 bag (7 ounces) lettuce, mixed greens
1 pound shrimp, raw (medium or large), peeled and deveined
2 eggs, large, hard boiled, peeled and sliced
1 avocado, Haas or any
1 cup tomato, grape or cherry, halved
1 cucumber, sliced
4 green onions , chopped
1 lemon, use juice from half
1/3 cup mayonnaise, light or reduced fat
1/4 cup chili sauce (bottled)
1 tablespoon olive oil
Preparation: To make the dressing: mix lemon juice, mayonnaise, chili sauce and chopped green onions in a small bowl and chill until ready to serve. Meanwhile, boil egg in a small pot over medium high heat. Reduce heat and simmer for 10 minutes. Place eggs under cold water to cool. Meanwhile, pat the shrimp dry with a paper towel (sprinkle lightly with paprika if desired for extra color). Heat a large skillet over medium high heat. Add oil and cook the shrimp for 1 to 2 minutes on each side until just pink. Remove from the skillet and place on a plate. Divide the greens, tomatoes, cucumber, sliced avocado and sliced eggs among 4 plates. Top each salad with the shrimp and garnish with lemon slices. Serve the dressing in a small bowl on the side.
Nutrition: Per Serving About : 380 calories, 21 g fat, 3.5 g saturated fat, 29 g protein, 22 g carbohydrates, 6 g dietary fiber, 840 mg sodium
