NUTRITION

SERVINGS

INGREDIENTS

8 oz cooked extra small shrimp

1 large hard-boiled egg

0.5 medium avocado

0.5 cup grapefruit segments

2 cups baby arugula

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

  Rinse the cooked extra small shrimp under cold water and pat them thoroughly dry with a paper towel to ensure the dressing adheres.

• 2

  In a small glass bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, sea salt, and black pepper until the mixture is fully emulsified.

• 3

  Peel the hard-boiled egg and dice it into small pieces, then carefully pit and cube the avocado.

• 4

  Place the baby arugula in a large serving bowl and lightly toss with one tablespoon of the prepared vinaigrette to coat the leaves.

• 5

  Add the dried shrimp, grapefruit segments, diced egg, and cubed avocado to the bowl on top of the arugula.

• 6

  Drizzle the remaining dressing over the salad ingredients and sprinkle with the freshly chopped chives.

• 7

  Gently toss the salad using large spoons to combine all elements while keeping the avocado cubes intact, then serve immediately while chilled.