Prawn salad with egg, avocado and wholegrain bread
A big salad of hand-peeled prawns, boiled eggs, avocado, cucumber and tomato with a dressing of yoghurt, dill, mustard and lemon. Eat it with wholegrain bread. The creamy version mixes the prawns with mayonnaise and crème fraîche and is piled on bread.
- 25 minTime
- 21 minHands-on
- 4Portions
- ≈ 60 krper portion
- 490kcal per portion
Ingredients for 4 portions
- 4Eggs
- 800 gShell-on prawns, cooked
- 2 dlNatural yoghurt
- 1 tspMustard, Dijon
- 3 ½ tbspDill, chopped
- 1Lemon
- 1Lettuce, ideally romaine
- 1Cucumber
- 250 gCherry tomato
- ½Red onion
- 1Avocado
- to tasteSalt
- to tasteBlack pepper
On the side
- 8 slicesBread, slices of wholegrain bread
Method
- Bring a pan of water to the boil, lower in the eggs and boil them for 8 minutes. Cool them in cold water.
- Meanwhile, peel the prawns.
- Stir the yoghurt, mustard and dill together. Grate in the lemon zest and squeeze in the juice of one half. Season with salt and pepper.
- Shred the lettuce, slice the cucumber, halve the tomatoes and thinly slice the red onion. Halve and stone the avocado and cut it into pieces.
- Peel the eggs and cut them into wedges. Arrange the vegetables on a platter, top with the eggs and prawns and drizzle over the dressing. Serve with the rest of the lemon in wedges and the bread.
The cost is estimated from Swedish grocery prices.
