Summer shrimp and egg salad

Summer means I-want-to-eat-healthy-and-I-want-it-to-be-refreshing. So, to satisfy you, I’ve whipped up a superb summer shrimp and egg salad. You’ll see, it’s perfect to enjoy between your pool session and your tanning session! 🥚🍤

Photo credit: Nancy Bordeleau

Ingredients

(Servings: 2)

For the salad

• 2 cups of lettuce of your choice (kale, arugula, romaine, spinach…)
• 1 cucumber, unpeeled and diced
• 1 tomato, diced
• ½ cup of colorful fruits of your choice, diced (pineapple, strawberries, peach, green apple, blueberries…)
• 12 shrimp, cooked and chilled
• 70 grams smoked salmon
• 2 hard-boiled eggs

For the avocado dressing

• 1 small avocado
• ⅓ cup water
• 3 tablespoons Maison Orphée Organic extra virgin olive oil
• 2 tablespoons white wine vinegar
• 2 tablespoons Dijon mustard
• Juice of 1 lemon
• ½ teaspoon garlic powder
• Salt and pepper to taste

Photo credit: Nancy Bordeleau

Instructions

1. Buy your shrimp already cooked or cook them yourself and place them in the refrigerator to cool.
2. Place your 2 eggs in a pot and cover with water. Cook for 15 minutes, then run under cold water to cool. Peel and slice the eggs.
3. Place the lettuce in the bottom of a bowl, then cover with the cucumber, fruit, shrimp, smoked salmon, and eggs in any order you like.

To make the dressing

1. Add the avocado to your food processor first. Then, add the olive oil, vinegar, Dijon mustard, lemon, garlic powder, salt, and pepper.
2. Once completely mixed, add water to the food processor until you reach your desired dressing consistency (more or less creamy).

Bon appétit! Health is a lifestyle!