Salad with king prawns, avocado, eggs and tomato

2 servings

15 minutes

This refined salad with royal shrimp, avocado, eggs, and tomatoes is a true embodiment of Pan-Asian gastronomy. It combines the freshness of crisp iceberg lettuce, the juiciness of ripe tomatoes, and the tender texture of avocado to create a harmony of flavors. The royal shrimp add a touch of marine elegance while the chicken eggs provide heartiness and softness. The dressing made from olive oil, lemon juice, and salt enhances the flavor of each ingredient and gives the dish lightness. This salad is perfect as a light dinner, an elegant appetizer, or a sophisticated element for a festive table. Its freshness and sophistication make it a versatile choice for summer evenings, friendly gatherings, and culinary experiments.

Energy value per serving

• Calories: 679.4
• Proteins: 71.7g
• Fats: 38.8g
• Carbohydrates: 8g

Ingredients

• Iceberg lettuce: 200 g
• Chicken egg: 2 pc
• Tomatoes: 1 pc
• Avocado: 1 pc
• King Prawns: 15 pc
• Olive oil: 2 tbsp
• Lemon juice: to taste
• Salt: to taste

Cooking steps

1. Salad 'Iceberg' as a base.

   Required ingredients:

   • Iceberg lettuce: 200 g

2. Next, randomly arrange the chopped tomatoes, eggs, avocado, and shrimp.

   Required ingredients:

   • Tomatoes: 1 piece
   • Chicken egg: 2 pieces
   • Avocado: 1 piece
   • King Prawns: 15 pieces

3. Drizzle with oil, sprinkle with lemon juice. Salt to taste.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Lemon juice:  to taste
   • Salt:  to taste