Shrimp Louie salad and dressing are a great way to pep up your daily lunch. Filling and satisfying, this fresh Louie salad will give you the energy you need to tackle the rest of the day. Make s a great meal prep dish to take away to work or school.
For the Salad, boil an egg hard and quarter once boiled. Boil or poach the shrimp in some water until cooked. Keep aside.
Wash the green salad ingredients, tomato, and parsley. Prepare the green salad into bite-sized pieces. Quarter your tomato and chop your parsley. Keep the lettuce and tomato together in one salad bowl. Keep the parsley separate as you will be using that to garnish the salad after having poured the dressing over the salad.
For the salad to come together further add the cooked cooled quartered egg and the cooked cooled shrimp to the fresh salad ingredients. You can mix it all or place it nicely into an on-the-go salad container.
For the Dressing place all the dressing ingredients into a salad shaker and mix it well.
Pour the salad dressing over the ingredients just before you intend to eat the salad and garnish with the freshly chopped parsley and some lemon juice.
Use a lettuce variety which is in season or which is more common in your part of the world. You can use a mixture of two such as I did in the pictures. I use plain lettuce and iceberg salad to add a crunch.
For the dressing, you can pick a chili sauce such as a vinegar-based Tabasco sauce or a thicker sriracha chili sauce. Decide how much heat you want and add accordingly.