King Prawns and
Rocket Salad with a Lemon and Honey Dressing
19 grams protein
20 grams fat
3 grams saturated fat
7 grams carbohydrate
2 grams fiber
King Prawns and rocket salad are a delicious combination and make a lovely colorful summer salad which is simple to prepare but quite luxurious. If
serving this salad for a picnic, store in a cool box until required and pour
over the dressing just before serving.
Preparation time: 10 minutes
Cooking time: 5 minutes
200g asparagus tips, ends trimmed and cut into 5cm lengths
250g baby plum tomatoes, halved
300g cooked, peeled king prawns
For the dressing:
2 tsp clear honey
3 tbsp lemon juice
100ml olive oil
Salt and freshly ground black pepper
1: Cook the asparagus in boiling salted water for 4-5 minutes
until just tender. Drain and plunge
into cold water to prevent it cooking further. Pat
dry with kitchen paper.
2: Arrange all the salad ingredients and King Prawns on 4 plates.
3: To make the dressing, put the mustard, honey, oil and
seasoning in a bowl and whisk well. Add
the lemon juice and whisk until slightly thickened.
4: Pour the dressing over the salad and serve immediately.
If you can’t get hold of king prawns, you could substitute
these with large
As an alternative, try substituting the prawns with 400g cooked
smoked chicken breast.
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