Char-grilled prawns are combined with crisp asparagus and smooth avocado to create a satisfying salad main.
- 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.
- Combine the lemon juice, horseradish cream, oil and chives in a screw-top jar and shake until well combined.
- 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.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set