Shrimp Salad with Lemon Yogurt-Mayonnaise Dressing

Name: Shrimp Salad with Lemon Yogurt-Mayonnaise Dressing
Total time: 38 min
Yield: 1 servings
Ingredients: 112.5 g Shrimp; 50 g Egg; 62.5 g Cherry tomato; 50 g Cucumber; 75 g Lettuce; 17.5 g Baby spinach; 14.5 g Lemon; 0.38 g Salt; 0.13 g Black pepper; 5 g Fresh dill; 25 g Mayonnaise; 25 g Plain yogurt; 7.25 g Lemon juice; 0.38 g Salt; 0.13 g Black pepper

LunchDinner losemaintain gluten-free

38 min

Easy

Servings 0

Nutrition (Per serving)

0Calories

0 gProtein

0 gCarbohydrate

0 gFat

0 gFibre

Total for 0: 0 Calories . 0 g Protein

Ingredients

Instructions

Thaw the shrimp by rinsing in a sieve under cold water, or thaw overnight in the refrigerator. Drain well.
Boil the eggs until just cooked, about 6-8 minutes. Cool in cold water, peel and halve.
Mix the mayonnaise, plain yogurt, lemon juice, salt and black pepper until smooth.
Rinse and halve the cherry tomatoes. Rinse, halve and slice the cucumber. Tear the lettuce into bite-size pieces. Cut the lemon into wedges.
Spread the lettuce and baby spinach on plates. Mix in the tomatoes and cucumber. Top with the shrimp and sprinkle with salt and black pepper.
Arrange the egg halves and lemon wedges on top. Spoon over the dressing and finish with fresh dill.

Nutrition facts

Per serving

Energy0 Calories

Fat0 g

Carbohydrate0 g

of which sugars0 g

Fibre0 g

Protein0 g

Salt0 g

Potassium0 mg

Calcium0 mg

Iron0 mg

Magnesium0 mg

Zinc0 mg

Vitamin C0 mg

Vitamin D0 µg

Vitamin B120 µg

Folate0 µg

Nutrition values are approximate and depend on exact ingredients and portions. General wellness information, not medical or dietary advice. Check allergens against the products you use.