Norwegian prawn salad with egg and asparagus

Name: Norwegian prawn salad with egg and asparagus
Prep time: 10 min
Cook time: 5 min
Yield: 4
Ingredients: 350 g Norwegian prawns, peeled; 12 asparagus; 2 eggs; 100 g wild mushrooms; 6 tomato; 2 portions lettuce leaves; 1 tbsp olive oil; 2 tbsp lemon juice; 0.5 tsp black pepper; 0.5 clove garlic

Norwegian prawn salad with egg and asparagus is easy, fresh and perfect for a healthy meal. Why not try it?

Cooking time20 min

Difficulty levelEasy

Rating4/5

Servings

Ingredients

Preparation

Cook the asparagus in salted water for 3-4 minutes.
Cut the stalks into smaller pieces.
Hard boil the eggs and cut the eggs into wedges.
Clean and cut the mushrooms into thin slices and tomatoes in half.
Mix the salad in a bowl or on a plate using all the chopped vegetables and prawns.
For the dressing, whisk together oil, lemon juice, pepper and crushed garlic and drizzle over the salad to serve.

Tip: In season it's good to mix in boiled fresh potatoes (sliced or cubed).