Prawn, avocado & asparagus salad
It’s fresh, it’s easy and so delicious. Try this Prawn, avocado & asparagus salad.
PREP TIME 10 minutes | COOK TIME 25 minutes | SERVES 4
INGREDIENTS
- 170 g asparagus, trimmed, halved
- 1⁄2 cup olive oil
- 1⁄4 cup lemon juice
- ½ onion, coarsely chopped
- 1⁄4 cup firmly packed basil leaves
- 1⁄2 cup firmly packed parsley leaves
- ¼ cup oil
- 500 g medium prawns, shelled and deveined, tails in tact
- ½ garlic clove, minced
- 2 tbsp butter
- 50 g snow pea shoots
- 35 g pistachios, roasted, coarsely chopped
- 1 large avocado, cut into wedges
METHOD
BRING a medium pot of water to the boil. Add asparagus; cook for 20 seconds or until bright green. Remove with a slotted spoon; transfer to a bowl of iced water. Drain well and pat dry. Halve asparagus stems lengthways.
BLEND olive oil, juice, onion, basil and half the parsley in a small blender until smooth; season to taste.
ADD the oil to a pan over high heat. When hot, add the prawns and cook for 1-2 minutes, using a pair of tongs to turn them all individually at half way, until they have changed in colour. Do this in batches. Add the garlic and butter in the last 30 seconds of cooking.
REMOVE the prawns from the pan and place on a piece of paper towel to drain.
PLACE snow pea shoots, pistachios, remaining parsley, the asparagus, prawns and half the dressing in a large bowl; toss gently to combine. Top with avocado and remaining dressing; serve.
FOOD TEAM TIP: For a heartier meal, you may wish to use 1kg prawns. Add a grain such as rice, barley or quinoa to the salad to bulk it up even further.
Prawn, avocado & asparagus salad
Ingredients
- 170 g asparagus, trimmed, halved
- 1⁄2 cup olive oil
- 1⁄4 cup lemon juice
- ½ onion, coarsely chopped
- 1⁄4 cup firmly packed basil leaves
- 1⁄2 cup firmly packed parsley leaves
- ¼ cup oil
- 500 g medium prawns, shelled and deveined, tails in tact
- ½ garlic clove, minced
- 2 tbsp butter
- 50 g snow pea shoots
- 35 g pistachios, roasted, coarsely chopped
- 1 large avocado, cut into wedges
Instructions
Bring a medium pot of water to the boil. Add asparagus; cook for 20 seconds or until bright green. Remove with a slotted spoon; transfer to a bowl of iced water. Drain well and pat dry. Halve asparagus stems lengthways.
Blend olive oil, juice, onion, basil and half the parsley in a small blender until smooth; season to taste.
Add the oil to a pan over high heat. When hot, add the prawns and cook for 1-2 minutes, using a pair of tongs to turn them all individually at half way, until they have changed in colour. Do this in batches. Add the garlic and butter in the last 30 seconds of cooking.
Remove the prawns from the pan and place on a piece of paper towel to drain.
Place snow pea shoots, pistachios, remaining parsley, the asparagus, prawns and half the dressing in a large bowl; toss gently to combine. Top with avocado and remaining dressing; serve.
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ALSO SEE: Baby marrow asparagus rice salad
Feature image: Aremedia
