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Prawn, Asparagus and Avocado Salad

4

30 mins

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Pudding
Sunset Dinner

Introduction

Prawns, asparagus and avocado are a marriage made in heaven, with fresh lemon dressing this recipe makes a brilliant summer lunch.

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Oven temperature

N/A

Steps

  1. Chop parsley, snap woody bottoms off asparagus spears, clean and slice spring onions.

  2. Boil lightly salted water and cook asparagus for approx. 5 mins until just tender (do not overcook). Drain immediately and wash with cold water to stop any further cooking, dry on a paper towel, cut in half

  3. Sauté prawns in butter until they have turned pink (do not overcook!). Take off heat and allow to cool completely.

  4. While asparagus and prawns cooling make the dressing, peel and mince the garlic then mix all ingredients together until well incorporated.

  5. Peel and chop avocado when you are ready to assemble and serve the salad

  6. Arrange all ingredients together and sprinkle with lemon dressing, serve the rest of dressing in a jug.

Cooks tips

To enjoy this salad at its best make sure the asparagus are al dente and the prawns are not overcooked so are juicy and not rubbery

Serve with

Lemon dressing and perhaps some French bread

Wine pairing

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Sunset Dinner

Ingredients

  • 500g Raw king prawns

  • 25g butter

  • 1 pkt Baby spinach

  • Parsley

  • 1 bunch Asparagus

  • 1 Avocado

  • 3 spring onions

  • Seasonings

Lemon dressing

  • 150ml olive oil

  • 2 lemons

  • 2tsp Dijon mustard

  • 1tsp runny honey

  • 2 garlic cloves

  • seasonings