Ingredients for Asparagus Prawn And Dill Salad
- 1 pound asparagus
- 1 medium cucumber
- 1 pound cooked king prawns
- Not used in recipe
- 2 tablespoons fresh dill leaves, chopped
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- 1/4 cup mayonnaise
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Asparagus Prawn And Dill Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Asparagus Prawn And Dill Salad
- Bring a small pot of salted water to a boil. Add 1 pound asparagus spears and cook for 1-2 minutes, or until bright green and tender-crisp.
- Immediately transfer the asparagus to a bowl of ice water to stop the cooking process and retain its vibrant color. Drain well.
- While the asparagus cooks, prepare the dressing: In a small jar with a tight-fitting lid, combine 1/4 cup mayonnaise, 2 tablespoons fresh dill, chopped, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, and salt and pepper to taste. Shake well to combine.
- Using a vegetable peeler, create long ribbons from 1 medium cucumber.
- In a large bowl, combine the drained asparagus and cucumber ribbons.
- Add 1 pound cooked prawns (peeled and deveined) to the bowl.
- Pour the dill dressing over the asparagus, cucumber, and prawns. Toss gently to coat.
- Serve immediately. Garnish with extra dill sprigs, if desired.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
24g
Fat
23g
Carbs
6g