Shrimp Louie Salad

Making Shrimp Louie Salad Ahead

Best eaten straight away. Poached shrimp keep in the fridge for 2 days; dress the salad just before serving.

How to Make Shrimp Louie Salad

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1. Put the eggs in a pan, cover with cold water and bring to a boil. Turn off the heat, cover and leave for 10 minutes, then lift them into cold water, peel and quarter.

   Mark done Start 10 min timer

2. Bring the same pan of water back to a gentle simmer. Add the shrimp and poach for 2 to 3 minutes, until pink and opaque, then drain and cool under cold running water.

   Mark done Start 2 min timer

3. Whisk the yogurt, mayonnaise, lemon juice, horseradish, mustard, paprika and chives in a small bowl.

   Mark done

4. Divide the lettuce between two plates. Top with the shrimp, avocado, quartered eggs and tomato wedges.

   Mark done

5. Spoon a little of the dressing over each plate and serve the rest on the side.

   Mark done

Worth Knowing

• Do not let the water boil; rolling bubbles toughen shrimp in seconds.
• Squeeze the lemon over the avocado slices if you are not serving at once, to stop them browning.
• Taste the dressing before you add salt, because the mayonnaise and horseradish both carry some.

What to Put Next to It

Lemon wedges · A slice of wholegrain toast · Chilled sparkling water

Quick Answers

Shrimp Louie Salad Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.