Prawn, Scallop and Asparagus salad with Ginger Dre
Category
Salads - Soups - Sidedishes
Sub
Category
Low-carb
Servings
4
Preptime
35
Ingredients
400g uncooked med sized King Prawns
400g Sea Scallops
250g green Asparagus, trimmed, halved
1/3 cup coarsley chopped fresh Chives
120g baby spinach leaves
1large red Capsicum (350g), chopped coarsley
5cm piece fresh Ginger (25g), grated
1tbsp Olive Oil
2tbsp Lemon Juice
1tsp Raw Sugar
Instructions
Shell and devein Prawns, leaving tails intact. Cook prawns,
scallops and asparagus in batches on heated, lightly oiled grill
plate (or grill or BBQ) until cooked as desired.
Meanwhile make ginger dressing. Place prawns, scallops,
asparagus, chives, spinach and Capsicum in bowl with dressing,
toss gently to combine.
Serving
Suggestions
serve with warmed giabatta loaf. 179kcal, 6g carbs, 5.6g fat, 25g protein
Originally Submitted
2/24/2013
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