Prawn, Avocado and Asparagus Salad
Recipe for a fresh main-course salad with lamb's lettuce, prawns, avocado and asparagus, topped with a creamy dill dressing.
Servings 2 people
Calories 375kcal
Ingredients
Prawn salad
- 200 g prawns, drained weight
- 1 bag lamb's lettuce, approx. 75 g
- 1 handful pea shoots (optional)
- 1 avocado, diced
- 5 fresh green asparagus spears
Dill dressing
- 200 ml crème fraîche
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp freshly squeezed lemon juice
- 1 handful fresh dill, finely chopped
- 1 small garlic clove, grated or crushed
- Salt and pepper
To serve
- Baguette or toasted rye bread
Instructions
- Stir the ingredients for the dill dressing together, and season to taste with salt and pepper.Set aside, preferably in the fridge.
- Divide the lamb's lettuce between two plates and top with a little dressing.
- Then arrange the avocado, asparagus, pea shoots and prawns on top, and finish with more dressing.
- Season with pepper and serve with freshly baked baguette, toasted rye bread or similar.
Nutrition
Calories: 375kcal | Carbohydrates: 13g | Protein: 25g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 163mg | Sodium: 367mg | Potassium: 613mg | Fiber: 4g | Sugar: 5g | Vitamin A: 426IU | Vitamin C: 11mg | Calcium: 86mg | Iron: 2mg