Light salad with garlic prawns, carrot noodles and egg

Also in my second post of this year, I suggest you prepare a dish that is not heavy, not too caloric, but still good. Fantastic even. It contains tender proteins – shrimps and eggs, a refreshing filling and excellent carrot noodles, which you can prepare with a vegetable peeler.

You can make a salad with practically any salad – endive, crystal, motovilca, chicory… Whatever you have available. You can use large or smaller prawns for the preparation, the smaller ones just a little less time to smell in the fragrant fragrant sauce.

When you make garlic prawns, you will definitely get some sauce, but don’t throw it away. If you have bread on hand, dip it in the sauce and savor its sweet taste. Alternatively, you can also sprinkle some dressing over the salad.

The salad is best when the shrimp and eggs are still warm, and if nothing else, you can also serve it cold.

Now quickly whip up this colorful, healthy, truly simple and supremely divine salad. And good racing!

Find even more great and healthy recipes at!


Ingredients for the garlic prawns:

200 g prawns cleaned (cooked)

25g butter

1 clove of garlic

1 sprig of fresh parsley

olive oil



Filling ingredients:

0.5 dcl olive oil

2 limes (or 1 lemon)

2 sprigs of fresh parsley (or a big pinch of dried parsley)

1 pinch of salt

1 teaspoon agave syrup (or honey)

1/2 clove of garlic

Other Ingredients:

1 large handful of sliced ​​lettuce (endive, soft, crystal…)

1 large handful of arugula

2 eggs

1 large or 2 small carrots

1 handful of radishes


First, prepare the carrot noodles. Peel a squash, grate it and squeeze out the juice.

Prepare the filling with all the filling ingredients, then dip the carrot noodles in it and save for later. By the time you prepare all the other ingredients, the noodles will soften a bit and drink a great garnish.

Wash, drain and dry the endives and arugula well. Cut the radishes into thin slices. Boil the eggs for about five minutes in boiling oxidized water, then place them in cold water for two minutes, then peel them and cut them in half.

Melt the butter in a pan and add a teaspoon of olive oil. Then add the grated garlic clove and chopped parsley and cook over low heat for about two minutes – don’t let the garlic brown, otherwise it will be bitter. Place the prawns in the fragrant sauce and heat them (or cook them if using them raw) for about 8 minutes. Meanwhile, flip them over to soak up the fragrant sauces on the other side.

Arrange the endives and arugula on a large or circular platter. Top with radishes and a soft-boiled egg (you can pepper and salt the eggs a little) and carrot noodles, then lay the fragrant shrimp on top.

Drizzle with the garnish and serve immediately.

Be sure to soak up the sauce you get from the shrimp with a piece of bread.


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