Prawn, asparagus, cucumber and dill salad
This salad epitomises ‘fresh, light and healthy’ and things that remind you of the sea.
The prawns, of course, are among the sweetest of fruits from the sea. The dill is reminiscent of seaweed, in appearance at least. The asparagus is remarkably close to samphire. And the cucumber is as cool and delicate as a gentle sea breeze.
8 large green prawns
1 bunch mini asparagus (see Tip)
1 large Lebanese cucumber Dill sprigs, to garnish
For the dressing:
1 tablespoon extra virgin olive oil
Juice of half a lemon
1 teaspoon Honeycup or grainy mustard
Sea salt and freshly ground pepper, to taste
1 tablespoon chopped dill sprigs
- First, cook prawns in boiling lightly salted water for 3-4 minutes, until they change colour and float to top. The shell and prawn will have separated slightly. (Reserve stock to use for broth). Place prawns into a bowl of iced water to cool them down, then peel and devein them.
- While prawns are cooking, steam asparagus for 1-2 minutes, then drain and plunge into some iced water (or refresh under cold water) to stop cooking process. Using a sharp vegetable peeler, slice long strips from unpeeled cucumber.
- To make dressing, combine ingredients in a small jug and whisk until combined. Assemble asparagus, cucumber strips and prawns in layers on serving plates. Sprinkle dressing over salad and garnish with sprigs of dill before serving.
- Mini asparagus spears are trimmed thin asparagus spears and are ready to use. If not available, use the top half of 1 bunch of thin asparagus spears and reserve the bottom half of the spears for other recipes.
- For this recipe to be dairy-free, avoid using prepared and packaged foods containing dairy products. Take care to check ingredient labels on all products you use.