Spring Salad

with Prawns, Eggs and Asparagus
Welcome the warmer temperatures with a light, but filling salad.
Cals 558 · Prot 40 · Carbs 31 · Fat 33
Low Carb
35 min
Spring Salad with Prawns, Eggs and Asparagus
Welcome the warmer temperatures with a light, but filling salad.
Cals 558 · Prot 40 · Carbs 31 · Fat 33
Low Carb
Ingredients
Salad
Thin asparagus
250 Grams
Organic Eggs 5*
2 Piece
Fresh dill
15 Grams
Cucumber
1 Piece
Red radish
125 Grams
Romaine lettuce
300 Grams
Prawns
Prawns 7*
350 Grams
Vegetable oil
1 Tbsp
Salt
1 Tsp
Sour cream 4*
60 Grams
Mayonnaise 5*9*13*
50 Grams
Dijon mustard 13*
6 Grams
Garlic onion powder
4 Grams
Lemon
1 Piece
Vinaigrette
Shallots
1 Piece
White balsamic vinegar 14*
15 ML
Olive oil
2 Tbsp
Salt
1 Tsp
Black pepper
0.5 Tsp

Allergens

*5 Eggs, *7 Crustaceans, *4 Milk, *9 Soya, *13 Mustard, *14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2338 / 558
Fats (g) 32.8
of which saturated (g) 9
Carbohydrates (g) 31
of which sugars (g) 14.2
Fibers (g) 10.6
Proteins (g) 40.2
Salt (g) 0.9
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Boil

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.
Fry

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.
Dress prawns

3 Dress prawns

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

4 Prep

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

5 Make vinaigrette

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

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.
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