Egg salad with avocado, prawns, cucumber and romaine lettuce in lime-dill vinaigrette

Name: Egg salad with avocado, prawns, cucumber and romaine lettuce in lime-dill vinaigrette
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Eggs (size M); 4 TABLESPOONS Wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Mustard; 1 TABLESPOON Honey; 4 TABLESPOONS Sunflower oil; 1 Lime; 1 Shallot; 1 small romaine lettuce; 1/2 Cucumber; 1 collar Dill; 1 Avocado; 150 g North Sea crab meat

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Eggs (size M)
4 TABLESPOONS Wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Mustard
1 TABLESPOON Honey
4 TABLESPOONS Sunflower oil
1 Lime
1 Shallot
1 small romaine lettuce
1/2 Cucumber
1 collar Dill
1 Avocado
150 g North Sea crab meat

Directions

1
Boil eggs in boiling water for about 10 minutes until hard. For the vinaigrette, whisk vinegar, salt, pepper, mustard and honey. Add oil drop by drop to the vinaigrette. Wash the lime in hot water, grate it dry and peel off the peel with a zest ripper.
2
Halve the lime and squeeze the juice. Peel the shallot and cut into fine cubes. Stir the lime zest and diced shallots into the vinaigrette. Clean and wash the salad, shake dry and cut into bite-sized pieces.
3
Quench eggs cold, peel and cut into slices. Wash, clean and slice the cucumber. Wash dill, shake dry and pluck flags from stems. Cut avocado in half, remove core, peel fruit from skin and cut into slices.
4
Turn the columns in lime juice. Mix prepared salad ingredients and prawns, arrange and sprinkle with vinaigrette.