Asparagus, Prawn and Dill Salad Recipe

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Ingredients:

Serving

1 bunch asparagus, ends trimmed,halved
1 lebanese cucumber
500 g medium king prawns, peeled,deveined and cooked
60 ml olive oil
1/4 cup chopped fresh dill leaves
40 ml lemon juice
1 tsp coarse grain mustard
salt & fresh ground pepper

Directions:

Cook the asparagus in a small pan of boiling salted water for 1-2 minutes or until bright green and just tender.
Drain and refresh under running cold water.
Drain well and place in a large bowl.
Run a peeler down the length of the cucumber to form long ribbons.
Add to the asparagus.
Add prawns and dill dressing to asparagus and cucumber and toss to combine.
Serve immediately.
DRESSING: Place all the ingredients in a small screw-top jar and shake to combine.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	293.4 Kcal (1228 kJ)
Calories from fat	128.75 Kcal
		% Daily Value*
Total Fat	14.31g	22%
Sodium	13.46mg	1%
Potassium	22.8mg	0%
Total Carbs	0.97g	0%
Sugars	0.39g	2%
Dietary Fiber	0.13g	1%
Protein	0.15g	0%
Vitamin C	4.7mg	8%
Iron	0.1mg	1%
Calcium	2.7mg	0%

Amount Per 100 g
Calories	188.94 Kcal (791 kJ)
Calories from fat	82.91 Kcal
		% Daily Value*
Total Fat	9.21g	22%
Sodium	8.67mg	1%
Potassium	14.68mg	0%
Total Carbs	0.62g	0%
Sugars	0.25g	2%
Dietary Fiber	0.08g	1%
Protein	0.09g	0%
Vitamin C	3mg	8%
Iron	0.1mg	1%
Calcium	1.8mg	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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