Cucumber salad with shrimps

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
3 2
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 4 Eggs
  • 1 medium cucumber
  • 7-10 Tbsp some rungs
  • 100 g Deep-sea crab meat
  • 2 TABLESPOONS medium hot mustard
  • 1-2 TABLESPOONS liquid honey
  • 2 TABLESPOONS Vinegar
  • 2 TABLESPOONS Salad Mayonnaise
  • 7-10 Tbsp salt, white pepper
  • 1 collar Dill

Directions

  1. 1

    Boil the eggs for about 8 minutes until soft. Quench cold, peel and cool

  2. 2

    Wash the cucumber, peel if necessary and slice into thin slices. Wash the sprouts and let them drain. Arrange cucumber and sprouts on 4 plates. Rinse crabs briefly, dab dry and spread on top

  3. 3

    Mix mustard, honey, vinegar and mayonnaise. Season. Wash dill, chop finely and add except for one thing. Spread mustard-honey sauce over the salad ingredients. Halve eggs and add to salad. Garnish with remaining dill

Nutrition Facts

KCAL
170 kcal
CARBS
7 g
FATS
10 g
PROTEINS
13 g

Categories & Tags

AppetizerMain dishSalad