Grilled prawn and asparagus Caesar salad

Cooking Salads Grilled prawn and asparagus Caesar salad

For a Caesar salad with a twist, try this prawn and asparagus combination.

Lables: Gluten free Peanut free Sesame free Soy free Tree nut free Wheat free
  1. Prepare the prawns and asparagus in 2 separate bowls.
  2. Marinate the prawns in a splash of olive oil, lemon juice, chilli flakes, salt and pepper. In the other bowl, coat the asparagus with olive oil and season with salt and pepper.
  3. While the BBQ grill is heating, toss the cos and mixed leaves with the Spanish onion and parsley and Praise Deli Style Caesar dressing. Arrange the avocado slices on top.
  4. Grill the prawns and asparagus for 4 minutes each side or until cooked through. Once cooked, arrange on top of the salad.
  5. Add another splash of Praise Deli Style Caesar dressing and sprinkle with lemon zest.

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24 large green king prawns, peeled and deveined, tail on
2 bunches fresh asparagus, woody ends removed
Olive oil
Juice of 1/2 lemon
1 tbsp chilli flakes
Sea salt and freshly ground black pepper
1 baby cos lettuce, washed and chopped
200g mixed salad leaves
1/2 Spanish onion, thinly sliced
1/2 cup picked parsley leaves
1/2 cup Praise Deli Style Caesar Dressing
1 large avocado, peeled and sliced
Zest of 1 lemon

Adv

Autors
Preparation time
20
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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