An easy main-course salad with prawns — fresh and light, and perfect for lunch or a light supper.
Plenty of fresh lamb’s lettuce, pea shoots, avocado and fresh green asparagus, topped with hand-peeled prawns and a creamy dill dressing.
A prawn salad that takes next to no time to throw together, and which is also perfect for a packed lunch.
Serve it with freshly baked baguette, toasted Danish rye bread (rugbrød) or a handful of crisp croutons.
Prawn, Avocado and Asparagus Salad
Recipe for a fresh main-course salad with lamb’s lettuce, prawns, avocado and asparagus, topped with a creamy dill dressing.
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Ingredients
Prawn salad
- 200 g prawns, drained weight
- 1 bag lamb’s lettuce, approx. 75 g
- 1 handful pea shoots (optional)
- 1 avocado, diced
- 5 fresh green asparagus spears
Dill dressing
- 200 ml crème fraîche
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp freshly squeezed lemon juice
- 1 handful fresh dill, finely chopped
- 1 small garlic clove, grated or crushed
- Salt and pepper
To serve
- Baguette or toasted rye bread
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Method
- Stir the ingredients for the dill dressing together, and season to taste with salt and pepper.Set aside, preferably in the fridge.
- Divide the lamb’s lettuce between two plates and top with a little dressing.
- Then arrange the avocado, asparagus, pea shoots and prawns on top, and finish with more dressing.
- Season with pepper and serve with freshly baked baguette, toasted rye bread or similar.
Nutrition
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Den smagte godt men da jeg ville lave den en uge senere opdagede jeg at mine avocado var overmodne hvad gør jeg nu jeg brugte nogle kogte nye kartoflet jeg havde fra dagen for og så nogle små tern af jordbær det blev rigtig godt smagte dejligt.
Hej Susanne
Hvor gør det mig glad at høre, tusind tak for de søde ord:)
Warm wishes, Dianna
Virkelig lækker og let salat