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Prawn and asparagus salad with yoghurt dressing recipe
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Impress guests with a refreshing summer salad featuring prawns, crisp asparagus, and Coles Baby Gem Lettuce.
Ingredients:
  • 1/2 Rustic Baguette cut into 5mm-thick slices
  • 25g parmesan
  • 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
  • 210g yoghurt
  • 42.00 gm lemon juice
  • 1 garlic clove, crushed
  • 62.50 ml finely chopped chives
  • 20.00 ml coarsely chopped dill
  • 3 Baby Gem Lettuce, trimmed, cut into wedges
  • 1kg cooked prawns, peeled leaving tails intact, deveined
  • 1 large ripe avocado, stoned, peeled, cut into thin wedges
Instructions:
  • Preheat your oven to 180°C and line a baking tray with parchment paper. Lay the bread slices in a single layer on the tray. Give them a gentle mist with olive oil spray. Bake for 5-7 minutes, occasionally turning, until slightly crisp. Take them out, sprinkle with Parmesan, and bake for an additional 2 minutes until golden. Let them cool, then break into pieces.
  • Cook the asparagus in boiling water for 2 minutes until tender, then cool in cold water and drain well.
  • Combine the yogurt, lemon juice, garlic, chives, and dill in a small bowl. Season with salt and pepper, then stir well.
  • Assemble the lettuce, prawns, avocado, asparagus, and bread on plates. Top with a drizzle of the yogurt dressing.

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