Chargrilled prawn and watercress salad

Cooking Salads Chargrilled prawn and watercress salad

Char-grilled prawns are combined with crisp asparagus and smooth avocado to create a satisfying salad main.

Lables: High protein Low carb Low kilojoule Low sugar Fish free Gluten free Peanut free Sesame free Tree nut free Wheat free
  1. Heat a barbecue or chargrill pan on high. Lightly spray the prawns with olive oil spray. Cook on chargrill for 2 minutes each side or until prawns curl and change colour. Transfer to a plate. Lightly spray the asparagus with olive oil spray. Cook on chargrill, turning occasionally, for 1-2 minutes or until bright green and tender crisp.
  2. Combine the lemon juice, horseradish cream, oil and chives in a screw-top jar and shake until well combined.
  3. Place the asparagus, watercress, avocado and radish in a large bowl. Drizzle with half the dressing and gently toss until just combined. Divide the salad among serving plates. Top with prawns and drizzle with remaining dressing to serve.

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24 green tiger prawns, peeled leaving tails intact, deveined
Olive oil spray
1 bunch asparagus, woody ends trimmed, cut in half diagonally
2 tbsp fresh lemon juice
2 tsp horseradish cream
2 tsp olive oil
2 tbsp chopped fresh chives
1 bunch watercress, sprigs picked
1/2 ripe avocado, stone removed, peeled, thinly sliced
1 bunch radishes, ends trimmed, thinly sliced

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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