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Shrimp Salad (Gluten, Grain Free & Low Carb) From Front
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Shrimp Salad (Gluten, Grain Free & Low Carb)

This is a delicous, healthy and fresh shrimp salad with poached egg and asparagus
Course Healthy Salad, Lunch, Salad
Cuisine Swedish
Keyword Dairy-Free, Easy, Gluten-Free, Grain Free, Healthy, Low Calorie, Low Carb, Quick
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2

Ingredients

  • 200 g Shrimps peeled and rinsed
  • 10 Asparagus bottom dry part removed
  • 2 Eggs
  • 1 tbsp Vinegar (optional)
  • 6 Radishes quartered
  • 1/4 Cucumber thinly sliced
  • 10-12 Blackberries
  • 100 g Green leafs

For the dressing

  • 1 Lemon juiced
  • 1/2-1 tsp Dijon mustard
  • 2 tsp Olive or avocado oil
  • A pinch of Sea salt
  • 1-2 tsp Fresh ginger grated
  • 1/2-1 Red chili minced

Instructions

  • Peel and rinse the shrimps and pat dry using a paper towl.
  • Bring water to a boil with some salt in a pot that is big enough to fit the asparagus.
  • Bring water to a boil in another medium sized pot together with the vingear (if using).
  • Place the asparagus in the first pot. Lower the heat and let them shimmer for 4-5 minutes (until softened but still a bit crunchy).
  • Drain the asparagus and set aside.
  • I cook one egg at a time. Start by cracking one egg into a small bowl.
  • When the water starts to boil, lower the heat and wait until the water just shimmers.
  • Using a whisk or a wooden spoon create a swirl/whirpool in the water.
  • Gently slip the egg into the shimmering water. Let it cook for 3-5 minutes, depending on how runny you prefer your eggs.
  • Remove the egg with slotted spoon and drain well.
  • Repeat with the remaining egg.
  • Place the green leafs in two bowls.
  • Add all the veggies, shrimps and poached egg to the two bowls.
  • Combine the ingredients for the lemon dressing and serve on the side.