Shrimp Avocado Egg Power Salad is a nutritious, high-protein meal featuring succulent shrimp, creamy avocado, hard-boiled eggs, crisp vegetables, and a light lemon-olive oil dressing. Packed with lean protein, healthy fats, and fresh ingredients, this satisfying salad is perfect for lunch, dinner, or meal prep. It's naturally gluten-free, low in carbs, and ideal for a healthy lifestyle.
Season the shrimp with salt and black pepper.
Heat a skillet over medium-high heat with 1 tablespoon of olive oil and cook the shrimp for 2–3 minutes per side until pink and fully cooked.
Hard-boil the eggs, cool them, peel, and slice into halves or quarters.
Arrange the mixed salad greens on a serving plate or bowl.
Add the cooked shrimp, avocado, sliced eggs, and cherry tomatoes over the greens.
Whisk together the remaining olive oil and fresh lemon juice, then drizzle the dressing over the salad.
Serve immediately, garnished with freshly ground black pepper or chopped parsley if desired.
250g shrimp, peeled and deveined
2 hard-boiled eggs, sliced
1 ripe avocado, diced
1 cup mixed salad greens
1 cup cherry tomatoes, halved
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
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