Prawn and asparagus salad
The bulk of this salad is made up of salad leaves, whichever ones I have at home. This salad is ready in a flash and really simple to prep. Spring and summer is the perfect time for the abundance of asapargus and when you don’t want to spend ages cooking in the kitchen and enjoying to warm sunny weather and eating outside.
prawn and asparagus salad
Ingredients
serves 1
1 medium sized potato, no need to peel, cubed
100g cooked prawns
1 tsp wholegrain mustard
1 tsp olive oil
1 tbsp lemon juice
sea salt and pepper to season
5 asparagus spears
1-2 handfuls of salad leaves - I used baby red chard
1/2 avocado - cut into slices
Add the cubed potatoes to a saucepan and cover with water. Bring to the boil and simmer until tender with a fork (approximately 10 minutes, depending on the size of the potatoes. Drain the potatoes into a colander. Add the potatoes back to the saucepan
Make the dressing by mixing the mustard, olive oil and lemon juice. Season with sea salt and pepper
Add the prawns and the dressing to the potatoes and mix well
Add the asaparagus to a saucepan and cover with water. Bring to the boil and simmer for about 3-4 minutes, depending on the thickness of the asparagus or until the asparagus is tender and drain them into a colander
Add the salad leaves to your serving plate and top with the potatoes and prawns
Add the avocado and top with the cooked asparagus
Optional - Squeeze a little lemon juice and a small drizzle of olive oil over the finished salad
