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Sheri’s Egg, Shrimp & Avocado Salad – Bariatric Recipes

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Sheri's Egg, Shrimp & Avocado Salad – Bariatric Recipes
Instructions
  1. Place the egg in a saucepan and cover with water. Bring to a boil over high heat then turn off the heat but keep the saucepan on the hot burner. Cover and let sit for 10 to 12 minutes. Transfer the egg to a bowl of cold water and let it sit until cool enough to handle. Peel and slice into quarters.
  2. Place the spinach, shrimp, avocado, tomatoes, and egg onto your plate. Drizzle lemon juice over top and season with salt and black pepper to taste. Enjoy!
Recipe Notes

Leftovers: Refrigerate in an airtight container for up to three days. 

Serving Size: One serving equals approximately 1.5 cups.

More Flavor:Use your favorite salad dressing instead of lemon juice.

Additional Topping:Red pepper flakes, mushrooms, olives, bell peppers and red onions.

 

 

NUTRITION

amount per serving

 

Calories.........253

Fat....................13g

Carbs...............09g

Fiber.................04g

Sugar.................02g

Protein.............29g