Beyond Your Scale

Egg, Shrimp & Avocado Salad
15 minutes
 Egg
 Baby Spinach
 Shrimp, Cooked
 Avocado (chopped)
 Cherry Tomatoes (halved)
 Lemon Juice
Sea Salt & Black Pepper (to taste)
372
20g
Saturated
4g
15g
Fiber
9g
37g
 Refrigerate in an airtight container for up to three days.
 One serving equals approximately three cups.
 Use your favorite salad dressing instead of lemon juice.
 Red pepper flakes, mushrooms, olives, bell peppers and red
onions.
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!
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