Prawn & asparagus salad

Cooking Salads Prawn & asparagus salad

An Aussie Chrissy wouldnt be the same without seafood and this easy starter will satisfy your cravings without spoiling your appetite.

Lables: High protein Low carb Low kilojoule Low sugar Gluten free Peanut free Sesame free Tree nut free Wheat free
  1. Cook the asparagus in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
  2. To make the dressing, place the Dijonnaise, sour cream, lemon juice, anchovy, garlic, parsley and chives in the bowl of a food processor and process until smooth.
  3. Combine asparagus, prawns, cucumber and snow pea sprouts in a bowl. Divide among serving plates. Drizzle over the dressing to serve.

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2 bunches asparagus, woody ends trimmed
36 cooked medium king prawns, peeled leaving tails intact, deveined
3 Lebanese cucumbers, peeled into ribbons
50g snow pea sprouts, ends trimmed
235g Maille Dijonnaise
65g sour cream
60ml fresh lemon juice
4 drained anchovy fillets, finely chopped
1/2 small garlic clove, crushed
2 tbsp chopped fresh continental parsley
1 tbsp chopped fresh chives

Adv

Autors
Preparation time
30
Cooking time
5
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Salads
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