Chargrilled prawn and watercress salad
Char-grilled prawns are combined with crisp asparagus and smooth avocado to create a satisfying salad main.
|
0:10
To Prep |
0:10
To Cook |
10
INGREDIENTS |
EASY
DIFFICULTY |
4
SERVINGS |
3
AVG RATING (1 Member) |
recipe
To my cookbook
- Ingredients
- Nutrition
|
Energy 1047kJ |
Fat saturated 2.00g |
|
Fat Total 10.00g |
Carbohydrate sugars 2.00g |
|
Carbohydrate Total 2.00g |
Dietary Fibre 2.00g |
|
Protein 37.00g |
Cholesterol 253.00mg |
|
Sodium 643.73mg |
All nutrition values are per serve.
- Method
-
Step 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.
-
Step 2
Combine the lemon juice, horseradish cream, oil and chives in a screw-top jar and shake until well combined.
-
Step 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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