Greco Salad


  • 2 large fresh mushrooms
  • 1/2 cup of aubergine caviar
  • 2 asparagus steamed or in water
  • 2 eggs parboiled discarding the yellow
  • 1 small cucumber cut into wheels
  • 3 sheets of criollo type lettuce, washed and dried
  • 1 large steamed shrimp peeled

Servings: 4 servings (1 cup per serving)


Peel the shrimp after cooking and open it butterfly style, by the spine, without separating them at the tip. Place the eggplant caviar in the center of a cold dish on the 3 lettuce leaves. They are placed in a fan shape on one side of the plate, on each of them place half of the parboiled egg, only white. On the opposite side to the lettuce, place the asparagus with the shrimp on top. The cucumber wheels overlapping between the lettuce and the asparagus, on both sides of the caviar. The other egg white chopped and garnished with the parsley over the eggplant caviar. Finally, spread finely sliced mushrooms over the preparation.

Nutritional Summary

  • Cal
  • Grease
  • Carbh
  • Prot