Egg, Shrimp & Avocado Salad

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Egg, Shrimp & Avocado Salad

Course: Salad
Keyword: dairy-free, gluten-free, grain-free, seafood
Calorie: 300-400, Under 350
Protein: 31+g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 2
Calories: 372kcal


  • 2 Egg
  • 3 cups Baby Spinach
  • 8 ozs Shrimp, Cooked
  • 1 Avocado (chopped)
  • 1 cup Cherry Tomatoes (halved)
  • 2 tbsps Lemon Juice
  • Sea Salt & Black Pepper (to taste)


  • Place the eggs in a saucepan and cover with water. Bring to a boil over high heat then turn off the heat but keep the saucepan on the hot burner. Cover and let sit for 10 to 12 minutes. Transfer the eggs to a bowl of cold water and let them sit until cool enough to handle. Peel and slice into quarters.
  • Divide the spinach, shrimp, avocado, tomatoes, and eggs onto separate plates. Drizzle lemon juice over top and season with salt and black pepper to taste. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Serving Size

    One serving equals approximately three cups.
  • More Flavor

    Use your favorite salad dressing instead of lemon juice.
  • Additional Toppings

    Red pepper flakes, mushrooms, olives, bell peppers and red onions.


Serving: 2g | Calories: 372kcal | Carbohydrates: 15g | Protein: 37g | Fat: 20g | Cholesterol: 400mg | Sodium: 243mg | Fiber: 9g | Sugar: 3g | Vitamin A: 5258IU | Vitamin C: 39mg | Calcium: 172mg | Iron: 3mg

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