Spring Salad

with Prawns, Eggs and Asparagus

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Instructions

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1 Boil

Trim the asparagus. Cook the eggs in boiling water for 5-7 min or until cooked to your liking. Add the asparagus for the final 3 min. Drain, run under cold water and leave to cool. 

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2 Fry

Meanwhile, heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the prawns and cook with a pinch of salt for 2-3 min until pink and cooked through. Transfer the prawns to a bowl and set aside.

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3 Dress prawns

Meanwhile, pick and finely chop the dill. In a bowl, combine the sour creammayonnaiseDijon, dill and garlic onion powder with a pinch of salt. Loosen with a squeeze of lemon juice. Add the prawns and set aside. 

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4 Prep

Peel and chop the shallots very finely. Slice the cucumbers and radish. Roughly chop the lettuce

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5 Make vinaigrette

Once cool, chop the asparagus into bite-sized pieces. In a large salad bowl, combine the white balsamic vinegarolive oil and shallots with a generous pinch of salt and pepper. Add the lettuce, cucumber, drained asparagus and radish and toss. 

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6 Serve

Peel the eggs and slice them in half. Divide the salad among plates, top with the dressed prawns and halved eggs. Garnish with the reserved dill

Tips for fussy eaters

Replace the dill with parsley.

Pro tip

Allow the eggs to come to room temperature before boiling, otherwise they might crack.

Welcome the warmer temperatures with a light, but filling salad.

Cooking Time: 35 min

Cals 527 · Prot 38 · Carbs 20 · Fat 31

Ingredients

Number of people

Salad

Thin asparagus 250 Grams
Eggs 2 Piece
Fresh dill 15 Grams
Cucumber 1 Piece
Red radish 125 Grams
Romaine lettuce 300 Grams

Prawns

Prawns 350 Grams
Vegetable oil 1 Tbsp
Salt 1 Tsp
Sour cream 60 Grams
Mayonnaise 50 Grams
Dijon mustard 6 Grams
Garlic onion powder 4 Grams
Lemon 1 Piece

Vinaigrette

Shallots 1 Piece
White balsamic vinegar 15 ML
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp

Welcome the warmer temperatures with a light, but filling salad.

Cooking Time: 35 min

Cals 527 · Prot 38 · Carbs 20 · Fat 31

Instructions

photo

1 Boil

Trim the asparagus. Cook the eggs in boiling water for 5-7 min or until cooked to your liking. Add the asparagus for the final 3 min. Drain, run under cold water and leave to cool. 

photo

2 Fry

Meanwhile, heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the prawns and cook with a pinch of salt for 2-3 min until pink and cooked through. Transfer the prawns to a bowl and set aside.

photo

3 Dress prawns

Meanwhile, pick and finely chop the dill. In a bowl, combine the sour creammayonnaiseDijon, dill and garlic onion powder with a pinch of salt. Loosen with a squeeze of lemon juice. Add the prawns and set aside. 

photo

4 Prep

Peel and chop the shallots very finely. Slice the cucumbers and radish. Roughly chop the lettuce

photo

5 Make vinaigrette

Once cool, chop the asparagus into bite-sized pieces. In a large salad bowl, combine the white balsamic vinegarolive oil and shallots with a generous pinch of salt and pepper. Add the lettuce, cucumber, drained asparagus and radish and toss. 

photo

6 Serve

Peel the eggs and slice them in half. Divide the salad among plates, top with the dressed prawns and halved eggs. Garnish with the reserved dill

Tips for fussy eaters

Replace the dill with parsley.

Pro tip

Allow the eggs to come to room temperature before boiling, otherwise they might crack.

Ingredients

Number of people

Salad

Thin asparagus 250 Grams
Eggs 2 Piece
Fresh dill 15 Grams
Cucumber 1 Piece
Red radish 125 Grams
Romaine lettuce 300 Grams

Prawns

Prawns 350 Grams
Vegetable oil 1 Tbsp
Salt 1 Tsp
Sour cream 60 Grams
Mayonnaise 50 Grams
Dijon mustard 6 Grams
Garlic onion powder 4 Grams
Lemon 1 Piece

Vinaigrette

Shallots 1 Piece
White balsamic vinegar 15 ML
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp
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