Customer Care 1-800-667-8280

Spring Prawn Salad with Chive Citrus Dressing

4 servings


Dairy Free Gluten Free Under 30 Minutes

Nutritional Facts Per Serving

22.3 g
14.2 g
3 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 250
  • Fat 12.2 g
    • Saturated   1.7 g
    • + Trans 
  • Cholesterol 144 mg
  • Sodium   192 mg
  • Carbohydrate 14.2 g
    • Fibre   3 g
    • Sugars  
  • Protein 22.3 g
    • Vitamin A 77 %
    • Vitamin C 78 %
    • Calcium 10 %
    • Iron 26 %


Cook the prawns in a pot of lightly salted boiling water until just cooked, about 2 to 3 minutes. Cool in ice-cold water and then drain well. Carefully peel the prawns and set on a plate.

In a second pot of boiling water, blanch asparagus by cooking it 2 minutes. Drain well, cool in ice-cold water, drain well again, and set on a second plate.

Make dressing by combining the oil, juices, chives, honey, mustard, salt and pepper in a small bowl. Cover dressing, prawns and asparagus and keep refrigerated until needed (all can be prepared several hours in advance).

To make salads, divide and arrange lettuce on each of 4 dinner plates. Divide and artfully arrange some prawns, asparagus, radish and orange on top of the lettuce on each plate. Drizzle each salad with dressing and enjoy.

Note: When spot prawns are unavailable, you could use any other large prawn in this recipe. Artisan lettuce is sold in plastic containers in our produce department. Each container holds 4 small heads of lettuce. Lettuce should be trimmed, separated into leaves, washed, and dried.

Related Recipes