Shrimp and Egg Salad for Lunch

Name: Shrimp and Egg Salad for Lunch
Cuisine: American
Ingredients: 3.5 oz shrimp (about 100 grams); 1/2 cucumber; 7 oz lettuce (about 200 grams); 10 cherry tomatoes; 2 large eggs; 5.3 oz sweet bell pepper (about 150 grams); Black sesame seeds, mayonnaise, oil and vinegar dressing

Pham Huyen Changg @cook_16008503

For lunch, I chose ingredients that are rich in nutrients to give me energy for the workday.

Pham Huyen Changg @cook_16008503

For lunch, I chose ingredients that are rich in nutrients to give me energy for the workday.

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Ingredients

3.5 ozshrimp (about 100 grams)
1/2cucumber
7 ozlettuce (about 200 grams)
10cherry tomatoes
2large eggs
5.3 ozsweet bell pepper (about 150 grams)
Black sesame seeds, mayonnaise, oil and vinegar dressing

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Steps

1

Choose fresh ingredients. Wash all vegetables and fruits twice, then soak them in a diluted saltwater solution.
2

Boil the eggs. Blanch the sweet bell pepper in boiling water. Use peeled, vacuum-packed shrimp if you don't have time to prepare fresh shrimp, but fresh shrimp is even better if available.
3

Arrange the lettuce on the bottom of a plate, then add sliced cucumber, sweet bell pepper, and halved cherry tomatoes. Top with boiled shrimp and eggs cut into quarters. Sprinkle with black sesame seeds, and drizzle with mayonnaise and oil and vinegar dressing to taste. Enjoy!