Shrimp & Veggie Power Bowl

• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• ½ teaspoon soy sauce

Instructions

1. Prepare the Vegetables: Wash all vegetables thoroughly. Chop the lettuce into bite-sized pieces, halve the cherry tomatoes, slice the cucumber evenly, and measure out the sweet corn. Set everything aside so assembly is quick and smooth.
2. Cook the Shrimp: Boil the shrimp just until they turn pink and opaque, or lightly sauté them in a pan over medium heat. Season with a small pinch of salt and pepper while warm. Be careful not to overcook, as shrimp can become rubbery if left too long.
3. Prepare the Eggs: Slice the boiled eggs in half lengthwise. The creamy yolks add richness and balance to the fresh vegetables.
4. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, and soy sauce until well combined. This light dressing adds brightness and a subtle savory note without overpowering the ingredients.

Assembling and Serving

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