Fridge Friend Recipes
Prawn and Asparagus Salad with Creamy Herb Dressing recipe
Plump prawns and tender asparagus are served over crisp lettuce for a fresh, elegant salad. A light creamy herb dressing ties everything together.
18 min · Easy · British Jump to method
Ingredients
- 80 ml Cream
- 1 tbsp, chopped Basil
- 1 small head, torn Lettuce
- 200 g Prawns
- 200 g Asparagus
- 1 tbsp, chopped Herbs
- to taste Salt
- to taste Black pepper
- 1 tsp Plain cooking oil
- 1 tbsp Lemon juice
| Nutrition | Per serving |
|---|---|
| Calories | 163 kcal |
| Protein | 18 g |
| Carbohydrates | 8 g |
| Fat | 7 g |
| Saturated fat | 4 g |
| Fibre | 3.5 g |
| Sugar | 4 g |
| Sodium | 450 mg |
Why this works
A light, protein-rich salad with modest carbohydrates and a creamy dressing; sodium and saturated fat can rise depending on the amount of salt and cream used.
High-quality protein. Prawns provide lean, complete protein, supporting satiety and muscle maintenance.
Vitamin C and folate. Lettuce, asparagus and lemon juice contribute vitamin C and folate, which support immunity and normal cell function.
Sodium caution. Adding salt to taste can push sodium up quite quickly, especially alongside prawns which naturally contain sodium.
Method
- Blanch the asparagus in boiling water for 2–3 minutes, then drain and cool under cold water.
- Warm the prawns gently in a pan or use them cooked and chilled.
- Whisk the cream with chopped basil, herbs and a splash of water to make a loose dressing.
- Arrange lettuce on plates, top with asparagus and prawns, then spoon over the dressing.
- Serve immediately.
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