Servings | Prep Time | Cook Time |
---|---|---|
1 | 0 mins | 0 mins |
1. | Layer the items in a 1.2 quart container in the following order; lettuce, cucumbers, sliced radishes, avocados, green olives, cherry tomatoes, boiled egg placed in the middle and surround with shrimp (tail removed). |
2. | Put the salad dressing on when you are ready to eat. |
3. | Serve with vegetable juice. |
4. | Note: The egg tastes better if it is left whole until you eat. |
There are 479 calories in 1 serving of Shrimp and Vegetables Salad.
Calorie split: 55% fat, 26% carbs, 19% protein.
|
Serving Size | 1 serving |