Grilled Prawn and Asparagus Salad
A fresh salad for your summer days!
Ingredients:
Green tiger prawns, tail on
4 tbsp olive oil
Zest of a lemon
1/2 lemon, juiced
2-3 cloves garlic, crushed
1 tbsp chilli flakes
2 bunches of asparagus, washed and trimmed
2 baby cos lettuce heads, washed and chopped
100g mixed salad leaves
100g cucumber, thinly sliced
1 red onion, thinly sliced
1 avocado, thinly sliced
Parsley to serve
Salt and pepper
Dressing of choice
Method:
Combine 2 tbsp olive oil, zest of half a lemon, chilli flakes and 1/2 of the crushed garlic. Combine. Place prawns in bowl, stir and place back in fridge.
Combine 2 tbsp olive oil, other 1/2 of the crushed garlic and lemon zest and rub into asparagus. Set aside.
Prepare all lettuce, cucumber, red onion and avocado in a salad bowl. Dress with your choice of dressing.
In a hot pan, throw in asparagus and cook for 1-2 minutes or until bright green and slightly browned in places. Remove from pan, season with salt and pepper and add to salad.
Then, add prawns to the pan and cook until they turn a vibrant orange/pink colour. Squeeze lemon juice over the prawns and add to salad.
Finely slice parsley and sprinkle of the salad. Enjoy!
