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265 kcal
10 min.
Shrimp, egg and vegetable salad

Recipe for Shrimp, egg and vegetable salad

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x portion

NaN g

265 kcal

x g

1 kcal

264.6
Calories
25.9g
Prot.
12.1g
Fat
13.0g
Carbs

Ingredients (servings):

1

Converted ingredients are going to appear on the shopping list

  • Tomato6× slice (120 g)
  • Carrot2× piece (100 g)
  • Shrimps, frozen1× cup (100 g)
  • Eggs chicken1× portion (60 g)
  • Lettuce6× leaf (30 g)
  • Lemon1× slice (10 g)
  • Rapeseed oil1× teaspoon (5 g)
  • Salt4× pinch (2 g)
  • Pepper, black1× pinch (1 g)
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How to make Shrimp, egg and vegetable salad

  1. 1. Hard boil the egg, peel and slice it into eighths

  2. 2. Put the shrimps into boiling water and boil for approx. 5 minutes

  3. 3. Peel and grate the carrots

  4. 4. Cut the tomato into eighths

  5. 5. Shred the lettuce and toss it into a bowl

  6. 6. Add the sliced egg, tomato, carrot and shrimps to the lettuce and stir

  7. 7. Prepare the sauce from the oil, lemon juice, salt and pepper, and pour it over the salad

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