NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

6 oz shrimp

1 cup asparagus

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh dill

1 tbsp fresh chives

1 tsp dijon mustard

2 cups mixed greens

PREPARATION

• 1

  Bring a pot of water to a boil and cook eggs for 7 minutes for a jammy yolk, then immediately transfer to an ice bath, peel, and halve.

• 2

  In the same boiling water, blanch the trimmed asparagus for 2 to 3 minutes until tender-crisp, then shock in the ice bath to preserve the vibrant green color.

• 3

  Sauté the shrimp in a non-stick pan over medium heat for 2 to 3 minutes until pink and opaque, then allow them to cool completely.

• 4

  In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, sea salt, black pepper, chopped dill, and chives.

• 5

  Place the mixed greens on a large plate or bowl and top with the chilled asparagus and shrimp.

• 6

  Add the halved eggs to the salad and drizzle the lemon-herb vinaigrette over everything before serving.