Ingredients
4
4 servings
- •4 large eggs
- •1 head iceberg lettuce, shredded
- •8 cherry tomatoes, halved
- •1 avocado - peeled, pitted and sliced
- •0.25 cucumber, thinly sliced
- •0.5 pound crabmeat
- •8 ounces cooked shrimp
- •0.66666668653488 cup mayonnaise
- •0.33333334326744 cup hot chile sauce
- •2 tablespoons sweet pickle relish
- •salt and pepper to taste
- •1 tablespoon chopped fresh parsley
- •1 lemon - cut into wedges, for garnish
Instructions
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
- Evenly divide lettuce, tomatoes, avocado, cucumbers, and eggs between 4 salad plates. Top with crab and shrimp.
- Prepare the dressing by whisking together mayonnaise, chili sauce, relish, salt, and pepper. Spoon dressing over salad and garnish with parsley and lemon.
Nutritional Facts
Per 4 servings
- Calories: 581
- Carbohydrate: 19g
- Fat: 43g
- Fiber: 7g
- Protein: 34g
- Sugar: 6g
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