This salad is hands-down my new favorite recipe. Actually, it’s not so much a recipe as a “throwing together of ingredients.” Which is, well … a recipe. Either way, this is low-carb (I’m finally following my doctor’s orders), fast and delicious.
Since I’m eating a lot of protein these days, and not a lot of carbs, I’ve got a stash of hard-boiled eggs in the fridge at all times. That’s part of what makes this a fast dish. So if you don’t have the eggs already prepared, figure in time for that.
P.S. At some point in the near future, I’ll explain the whys and hows of a low carb diet, and all I’ve been learning (and experiencing) lately. But today I’ve got a grandbaby at my feet and a manuscript waiting on the laptop. 🙂
Simple Shrimp Salad
- Iceberg lettuce
- hard-boiled eggs (1 per person)
- avocado (1/2 per person)
- shrimp (about 1 cup per person)
- Italian blend shredded cheese (mixture of mozzarella, smoked provolone, romano, parmesan, fontina and asiago … about 1/2 cup per person)
- fresh lemon (a quick drizzle over each plate)
- mayonnaise (about 1/2 cup per person)
- herbs: fresh basil, thyme, or dill
- fresh lemon juice (about 2 TBSP per person)
- Optional: truffle salt
No instructions really needed … just tear the lettuce, chop the eggs, mound the shrimp, scoop the avocado, drizzle the lemon juice, and make the dressing.
Today I used basil, but a few days ago I used dill. I think I might be partial to the dill.
I suggest you use the spatula with the little chick at the end of it for stirring.
And if you can bear to part with $11 or so, I
insist politely suggest that you pick up a little jar of Truffle salt and sprinkle a tiny pinch over the salad. You’re going to want to send me roses and gushy thank you notes after you try your first pinch, but there’s no need. Save your roses and postage $ for the Truffle oil you’ll be buying next. 😀