Shrimp salad

Indulge in the delightful combination of succulent shrimp, crisp vegetables, and zesty dressing with this refreshing shrimp salad. Perfect for a light and satisfying meal.

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons white-wine vinegar
• 2 tablespoons finely chopped shallot
• 1 tablespoon Dijon mustard
• ½ teaspoon ground pepper
• ¼ teaspoon salt
• 10 cups mixed greens
• 12 cooked extra-large shrimp (16-20 count), peeled and halved lengthwise
• 1 cup halved cherry tomatoes
• 1 cup Persian cucumber chunks
• 2 large hard-boiled eggs, peeled and halved
• 1 avocado, diced
• 2 slices cooked bacon, crumbled
• ¼ cup crumbled blue cheese

Instructions:

1. Combine oil, vinegar, shallot, mustard, pepper, and salt in a sealed jar. Shake well to mix the ingredients thoroughly.
2. Arrange salad greens on a serving dish. Pour half of the dressing over the greens and mix gently. Neatly place shrimp, tomatoes, cucumber, boiled egg halves, avocado, bacon, and blue cheese on top. Drizzle the rest of the dressing over the salad.

Summary:

• Calories: 799 kcal
• Fat: 25 g
• Protein: 52 g
• Carbs: 98 g
• Potassium: 1799 mg
• Magnesium: 180 mg