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4 servings; 1 serving

4 boiled eggs

150 ml natural yoghurt

80 g low fat mayonnaise (up to 20%)

½ lemon zest, grated

salt, pepper

1 red bell pepper

1 yellow bell pepper

1 roheline paprika

2 celery sticks

4 tomatoes

100 g shrimps

small bunch of rucola

 

Preparation:

  1. Cut eggs into sectors.

  2. For dressing mix natural yoghurt with mayonnaise, flavor with lemon zest, salt and pepper.

  3. Cut bell peppers, celery sticks and tomatoes into small pieces, add shrimps.

  4. Pour yoghurt dressing over salad and let stand in refrigerator for 15 minutes.

  5. Tear rucola salad into pieces and mix into salad before serving.

  6. Garnish with egg sectors.

  7. Enjoy!

 

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