Name: Grilled Shrimp and Egg Salad with Fresh Avocado Slices
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Raw Shrimp; 1 Large Egg; 1/2 Medium Avocado; 1 tbsp Extra Virgin Olive Oil; 2 cups Mixed Greens; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard

Grilled Shrimp and Egg Salad with Fresh Avocado Slices

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Egg Salad with Fresh Avocado Slices

Char-grilled shrimp and a jammy soft-boiled egg served over crisp mixed greens with creamy avocado and a bright lemon-dijon vinaigrette.

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NUTRITION

Protein

34.8g

Fat

31.2g

Carbs

10.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Raw Shrimp

1 Large Egg

1/2 Medium Avocado

1 tbsp Extra Virgin Olive Oil

2 cups Mixed Greens

1 tbsp Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

1
Bring a small pot of water to a boil and cook the egg for 7 minutes for a jammy yolk, then immediately transfer to an ice bath.
2
Pat the shrimp dry and season with a pinch of sea salt, black pepper, and garlic powder.
3
Grill the shrimp over medium-high heat for 2-3 minutes per side until pink and opaque.
4
In a small bowl, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard to create a clean vinaigrette.
5
Toss the mixed greens with half of the dressing and arrange in a serving bowl.
6
Peel and halve the egg, then place it on the greens along with the grilled shrimp and fresh avocado slices.
7
Drizzle the remaining dressing over the top and finish with a crack of fresh black pepper.