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Shrimp Salad with Avocado and Eggs

Shrimp Salad with Avocado and Eggs
I've been making this salad for years now. There's just something about the combination of avocado with freshly cooked prawns and the cool lettuce that's so delightful. It's been my go-to for salads which is a big deal because I don't have the best relationship with salads. I find them way too boring. This one though, fresh and filling. The best part is how handy it is to make. In addition, it's full of protein so it makes a good meal when I'm lacking time. It's one of those salads where you just feel good each time you take a bite.
Ingredients
  • 12 oz (340g) large shrimp, unshelled (approximately 6 oz or 175g shelled)
  • 7 oz (200g) edamame beans, previously frozen and thawed
  • 3.5 oz (100g) fresh lettuce
  • 2 medium hard-boiled eggs
  • 1 medium avocado
  • 1 medium tomato
  • A generous bunch of fresh dill
Instructions

1. Peel and chop the avocado and set it aside.

2. Peel the shrimp, making sure to keep the tails intact.

3. Rinse the edamame beans under cold water and gently pat them dry using a paper towel to remove excess moisture.

4. Combine the lettuce, chopped avocado, edamame beans, and sliced tomato in a large bowl.

5. In a separate bowl, whisk together 60 ml (2 fl oz) of sweet chili sauce, 30 ml (1 fl oz) of mayonnaise, 30 ml (1 fl oz) of crème fraiche, 0.3 teaspoons (1.5 ml) of salt, and 0.1 teaspoons (0.5 ml) of pepper until smooth.

6. Add the cooked and peeled shrimp to the sauce and gently toss to coat the shrimp evenly.

7. Divide the salad mixture onto two plates.

8. Top each plate with the saucy shrimp, sliced hard-boiled eggs, and a sprinkle of fresh dill.

9. Serve immediately and enjoy!

Tools
  • mixing bowl
  • whisk
  • cutting board
  • knife
  • measuring cups

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