Norwegian prawn salad with egg and asparagus

Norwegian prawn salad with egg and asparagus

Norwegian prawn salad with egg and asparagus 

Difficulty Easy
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Ingredients

Number of servings

Procedure

  • Wash the Norwegian prawns

  • 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

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