A beautifully composed salad is art. Add a sweet yet sharp apple onto, steamed, juicy prawns and you have fresh flavour. This salad is a treat, the additional combination of tender asparagus is certainly green heaven with prawns.
When describing the aroma of the prawns in this fresh, crisp salad, it is can be described as nutty. Adding Azada’s Pistachio Oil Pearls into the mix, creates a harmonious delight which complements the flavour from the prawns to create a beautiful dish with the subtlety of pistachio coming through with each bite.
Serves 1 generous portion
1 teaspoon Azada Pistachio Oil Pearls
75 grams prawns, shelled and deveined
½ avocado, thinly sliced
½ ambrosia/ honeycrisp/ gala apple, finely diced
6 green asparagus spears
6 white asparagus spears, tinnes
A small handful of fresh coriander leaves
¼ jalapeño, thinly sliced
1 sprig of thyme
Freshly ground sea salt and pepper for seasoning
Bring a saucepan of salted cold water to the boil and add the sprig of thyme. Place the green asparagus and prawns in a steaming basket over the boiling water; cover and steam for 5-7 minutes until tender with infused aromas of thyme
Meanwhile, set out a large serving plate and place the avocado, white asparagus and coriander onto the plate. Add the prawns and green asparagus and decorate with the apples and the jalapeños. Season with salt and pepper and serve with Azada’s Pistachio Oil Pearls.
TIP: Remember for smooth, tender skin the spears should be bright green with crisp tips.