This delicious salad is easy to make, and comes together very quickly. Using light mayonnaise and lemon juice in the dressing reduces the fat and calories over the usual restaurant version.You could also serve this with low fat Thousand Island dressing and chopped green onions for a quick dressing.
Prep Time: 10 minutes
Cooking Time: 20 minutes
1 bag (7 ounces) lettuce, mixed greens
1 1/4 pounds shrimp, raw (medium or large), peeled and deveined
4 egg, large, hard boiled, use 2 whole and 2 egg whites
1 avocado, Haas or any, peeled and chopped
2 cups tomatoes, grape or cherry, halved
2 cucumbers, sliced
6 green onions , chopped
1 lemon, use juice from half
1/3 cup mayonnaise, light or reduced fat
1/4 cup chili sauce (bottled)
1 tablespoon olive oil
Preparation: To make dressing: mix lemon juice, mayonnaise, chili sauce and chopped green onions in a small bowl. Chill until ready to serve. Meanwhile, boil eggs in a small pot over medium high heat. Reduce heat and simmer for 10 minutes. Place eggs under cold water to cool. Meanwhile, pat the shrimp dry with a paper towel (sprinkle lightly with paprika if desired for extra color). Heat a large skillet over medium high heat. Add oil and cook the shrimp for 1 to 2 minutes on each side until just pink. Remove from skillet and place on a plate. Divide the greens, tomatoes, cucumber, sliced avocado and sliced eggs among plates. Top each salad with the shrimp and garnish with lemon slices. Serve the dressing in a small bowl on the side.
Nutrition: Per Serving About: 290 calories, 13 g fat, 2.5 g saturated fat, 25 g protein, 19 g carbohydrates, 6 g dietary fiber, 840 mg sodium; WW Points Plus value 7