- 10 oz. shrimp cooked and peeled
- 14 oz canned artichokes
- 6 tomatoes sun-dried on soil
- 1 1/2 oz baby spinach
- 4 tbsp olive oil
- salt and pepper
Begin by cooking the eggs. Lower them carefully into boiling water and boil for 4-8 minutes depending on whether you like them soft or hard boiled.
Cool the eggs in ice-cold water for 1-2 minutes when they're done; this will make it easier to remove the shell.
Place eggs, shrimp, artichokes, mayonnaise, sun-dried tomatoes and spinach on a plate.
Drizzle olive oil over the spinach. Season to taste with salt and pepper and serve.
Calories: 928kcal | Carbohydrates: 7g | Protein: 36g | Fat: 80g