Asparagus, salmon, prawn and spinach salad

Cooking Salads Asparagus, salmon, prawn and spinach salad

A simple yet luxurious salad that could be served as a Christmas side or for a light lunch.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Sesame free Soy free Tree nut free Wheat free
  1. In a large salad bowl, gently combine asparagus, salmon, prawns, spinach, avocado, cucumber and sprouts.
  2. To make the dressing: In a small jug, whisk all ingredients together. Season to taste. Toss through salad just before serving.

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2 bunches asparagus, trimmed, halved and char-grilled
150g salmon fillet, char-grilled, skin removed, flaked
8 medium cooked prawns, peeled, deveined, tails intact
100g baby spinach leaves
1 avocado, peeled, stone removed, sliced
1 Lebanese cucumber, cut into ribbons
1/2 punnet snow pea sprouts, trimmed
1/4 cup extra virgin olive oil
1 tbsp lime juice
1 tbsp red wine vinegar
1 tsp brown sugar

Adv

Autors
Preparation time
15
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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