~ 2 Servings ~ Time 30 min ~ 2 days in the fridge ~

Ingredients

  • 8-10 large Prawns (170gr)
  • 4 hard-boiled eggs, quartered
  • 4 slices cooked bacon chopped
  • 1/2 cup 75g cherry tomatoes halved
  • 1/2 small red onion sliced (30 g)
  • 1/2 cup (65 g) diced cucumber
  • 1 head Romaine lettuce (200 g)
  • 1 large avocado diced (200 g)
  • 3 tbsp Cilantro dressing.

Steps

  1. Chop the vegetables.

  2. Cook the eggs and crisp up the bacon.

  3. Assemble the jars in this order from bottom to top: dressing, avocado, lettuce, cucumber, red onion, tomato, shrimp, bacon and egg.

  4. Season with salt and pepper on top.

  5. Store in the refrigerator until ready to eat, no longer than for up to 2 days.

  6. Before eating simply give the jar a shake to distribute the dressing. If you prefer to, empty the salad on a plate — as you flip it, the dressing will spread evenly.

Nutritional data

Original recipe @ Low-Carb Shrimp Cobb Salad Jars