Prawn, Asparagus and Avocado Summer Salad

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Most suitable for a light dinner or a weekend lunch, this dish is fresh, full of flavour and super tasty.

Cook your prawns in olive oil, chilli and garlic. Place some baby spinach in a bowl, steam or pan fry some asparagus and add this to the bowl. This is better than boiling as you maintain more of the nutrients.

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Add 1 avocado per person, scoop it out with a spoon and add to the bowl.

For the dressing combine equal quantities of extra virgin olive oil, lime juice and soy sauce, as well as some salt and pepper and fresh (ideally) or dried chilli flakes. Combine, mix and eat. Best served with some buttered sour dough bread.

 

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