Grilled prawn and asparagus Caesar salad

  • 24 large green king prawns, peeled and de-veined, tail on
  • 2 bunches fresh asparagus, woody ends removed
  • Olive oil
  • Juice of 1/2 lemon
  • 1 tablespoon chilli flakes
  • Sea salt and freshly ground black pepper
  • 1 baby cos lettuce, washed and chopped
  • 200g mixed salad leaves
  • 1/2 Spanish onion, thinly sliced
  • 1/2 cup picked parsley leaves
  • 1/2 cup Praise Deli Style Caesar Dressing
  • 1 large avocado, peeled and sliced
  • Zest of 1 lemon
  1. Prepare the prawns and asparagus in 2 separate bowls.
  2. Marinate the prawns in a splash of olive oil, lemon juice, chilli flakes, salt and pepper. In the other bowl, coat the asparagus with olive oil and season with salt and pepper.
  3. While the BBQ grill is heating, toss the cos and mixed leaves with the Spanish onion and parsley and Praise Deli Style Caesar dressing. Arrange the avocado slices on top.
  4. Grill the prawns and asparagus for 4 minutes each side or until cooked through. Once cooked, arrange on top of the salad.
  5. Add another splash of Praise Deli Style Caesar dressing and sprinkle with lemon zest.

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