How to Make Egg & Shrimp Green Goddess Breakfast Salad
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Bring small pot of water to boil. Add eggs; boil 9 minutes. Cool, peel and halve.
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Heat olive oil in skillet over medium and cook shrimp 2 minutes per side until pink.
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Whisk Greek yogurt, lemon juice, herbs, pinch salt and pepper for dressing.
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Arrange greens and cucumber on plate, top with eggs and shrimp.
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Drizzle with dressing and serve.
Pro Tips for Perfect Egg & Shrimp Green Goddess Breakfast Salad
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large shrimp, peeled and deveined, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Egg & Shrimp Green Goddess Breakfast Salad?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Egg & Shrimp Green Goddess Breakfast Salad?
Freezing is not recommended for leafy salads; the texture will soften after thawing. If you want to prep ahead, store components separately.
What can I substitute for large shrimp, peeled and deveined?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain eggs, dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.