Warm Prawn and Avocado Salad with Egg and Lime Mustard Dressing

A warm salad with crispy prawns, tender egg and creamy avocado, tossed in a fresh lime and mustard dressing. It is low in carbohydrates, filling, and ready in 25 minutes.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 250 g prawns, raw and peeled
• 2 pc eggs
• 1 pc avocado
• 1 pc romaine lettuce
• 60 g arugula
• 150 g cherry tomatoes
• 150 g cucumber
• 30 g Parmesan, in one piece
• 2 tbsp olive oil
• 1 pc lime, juice
• 1 tsp Dijon mustard
• 1 pc garlic clove
• salt
• black pepper, freshly ground

Method

1. Boil the eggs in boiling water for 8 minutes until hard, cool them in cold water, peel and halve them lengthwise.
2. Pat the prawns dry and season them with salt and pepper. Finely chop the garlic clove.
3. Heat one tablespoon of olive oil in a pan and fry the prawns with the garlic for 2 to 3 minutes, until they are pink and cooked through. Remove from the heat.
4. For the dressing, whisk the lime juice with the mustard, the remaining olive oil, salt and pepper in a small bowl.
5. Wash the romaine lettuce, spin it dry and tear it into bite-sized pieces. Wash the arugula, halve the cherry tomatoes and slice the cucumber.
6. Halve the avocado, remove the pit, peel it and cut it into wedges.
7. Divide the lettuce, arugula, tomatoes, cucumber and avocado between two plates. Place the prawns and egg halves on top.
8. Drizzle the dressing over the salad, shave the Parmesan over it with a vegetable peeler and serve immediately.