Egg and Shrimp Salad

Hard cooked eggs, shrimp and avocado atop a bed of romaine lettuce.

  1. Tear lettuce into bite-sized pieces and divide evenly between two plates.
  2. Arrange shrimp in center of lettuce.
  3. Arrange tomato quarters around the shrimp. Cut eggs, avocado and lemon into wedges and arrange on the salads.
  4. Serve Thousand Island dressing on the side.

  • For a variation: use lump crabmeat instead of shrimp.
  • Daypart suggestion: lunch or dinner.

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