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🍽️ Fruity Shrimp and Egg Salad

480 kcal · 30 min · 4 servings

Ingredients

• 8 hard-boiled eggs
• 1 baby pineapple
• 200 g shrimp (kitchen-ready cooked)
• 2 tbsp capers
• 1 cup yogurt
• 150 g mayonnaise (from the jar)
• juice of one lemon
• 1 tbsp curry powder
• salt (pepper; , Tabasco)
• beet leaf (for garnishing)

Instructions

1. 1. Peel the pineapple.
2. 2. Cut the pineapple into quarters.
3. 3. Remove the hard core from the bottom of the pineapple.
4. 4. Peel the boiled eggs.
5. 5. Cut the eggs into quarters as well.
6. 6. Cut the pineapple into thin strips.
7. 7. Add the pineapple strips, shrimp, and capers to a large bowl.
8. 8. Add the egg quarters to the bowl.
9. 9. Put yogurt, mayonnaise, and lemon juice into a small bowl.
10. 10. Whisk the yogurt mixture well.
11. 11. Season the sauce with salt to taste.
12. 12. Season the sauce with pepper to taste.
13. 13. Season the sauce with Tabasco to taste.
14. 14. Mix the sauce with the ingredients in the large bowl.
15. 15. Serve the salad.
16. 16. Garnish the salad with beet greens.

Nutrition per serving

• kcal: 480
• Protein: 24 g · Fett/Fat: 36 g · Carbs: 18 g