The following will be a quickly prepared meal for two. You can add or remove ingredients according to what you prefer.
Salad:
5 large lettuce leaves, washed and cut in stripes
2 medium-sized firm tomatoes, diced
2 small cucumbers, sliced
1/2 red bell pepper, diced and 1/2 yellow bell pepper, diced
1 ripe avocado
3 teaspoons of olives
2 tablespoon dried cranberries
Sliced almonds to taste
Raw sesame seeds to taste
Ginger powder, to taste
Olive oil
Shrimps:
Garlic flakes to taste
Lemon pepper to taste, I use the Badia brand
1/2 teaspoon coconut oil
Omelet:
3 farm eggs
Some fresh herbs: can be dill, baby spinach, or any other flavor you would like to add
1 cup grated Emmental cheese
Pepper and salt to taste
Coconut oil
In a non-stick pan, warm the coconut oil a little and sprinkle the garlic flakes. Place the previously cooked and peeled shrimps in the pan and add the lemon pepper powder. Stir and cover. Keep on medium heat.
In the meantime, in a large bowl, mix all the salad ingredients. This shouldn't take more than a few minutes. Make sure the shrimps are not overcooked, that would make them chewy. No one likes their food tasting like a caoutchouc tire! Place them on a plate to cool off.
In a small bowl, whisk the eggs with the herbs. Add the cheese, pepper and salt, and combine well. Add some coconut oil to the pan and place it on medium to low heat. Once warm, pour the egg mix and cover. 4-to 5 minutes later or as soon as the bottom gets a golden color and the top is firm, flip the omelet to make sure it is cooked through from both sides.
Add the shrimp to the salad. And serve.
Bon appétit!
