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Chargrilled prawn and watercress salad
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Grilled prawns, asparagus, and avocado salad - a perfect blend of flavors and textures.
Ingredients:
  • 24 (about 1 kg) green tiger prawns, peeled leaving tails intact, deveined
  • Olive oil spray
  • 1 bunch asparagus, woody ends trimmed, cut in half diagonally
  • 42.00 gm fresh lemon juice
  • 2 tsp horseradish cream
  • 9.20 gm olive oil
  • 40.00 ml chopped fresh chives
  • 1 bunch watercress, sprigs picked
  • 1/2 ripe avocado, stone removed, peeled, thinly sliced
  • 1 bunch radishes, ends trimmed, thinly sliced
Instructions:
  • Preheat a barbecue or chargrill pan on high heat. Lightly coat the prawns with olive oil spray and cook on the chargrill for 2 minutes on each side until they curl and change color. Transfer to a plate. Lightly coat the asparagus with olive oil spray and grill for 1-2 minutes, turning occasionally, until bright green and tender-crisp.
  • In a screw-top jar, shake together the lemon juice, horseradish cream, oil, and chives until thoroughly mixed.
  • Combine the asparagus, watercress, avocado, and radish in a large bowl. Drizzle half of the dressing over the salad and gently toss to mix. Transfer the salad to serving plates, add prawns on the top, and finish by drizzling the remaining dressing over the dish before serving.

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