Grilled Prawn and Asparagus Caesar Salad
Ingredients
- 24 large green king prawns, peeled and deveined, tail on
- 2 bunches fresh asparagus, woody ends removed
- Olive oil
- Juice of ½ lemon
- 1 tbsp chilli flakes
- sea salt and fresh ground black pepper
- 1 baby cos lettuce, washed and chopped
- 200g mixed salad leaves
- ½ Spanish onion, thinly sliced
- ½ cup picked parsley leaves
- ½ cup Praise Caesar dressing
- 1 large avocado, peeled and sliced
- Zest of 1 lemon
How to make it
- Prepare the prawns and asparagus in 2 separate bowls.
- Marinate the prawns in a splash of olive oil, lemon juice, chilli flakes, and salt and pepper. In the other bowl, coat the asparagus with olive oil and season with salt and pepper.
- While the BBQ grill is heating, toss the cos and mixed leaves with the Spanish onion, parsley and Praise Caesar Dressing. Arrange the avocado slices on top.
- Grill the prawns and asparagus for no more than 4 minutes and arrange on top of the salad.
- Add another splash of Praise Caesar Dressing and sprinkle with lemon zest.
