Prawn Louie Salad Dressing🥙
Dressing:
1/4 cup low fat mayonnaise
1/4 cup oikos_canada 0%mf plain Greek yogurt
1/3 cup primal kitchen foods sugar free ketchup
1 1/2 tsp freshly squeezed lemon juice
1/2 tsp apple cider vinegar
1/2 tsp packed swerve sweetie brown sugar replacement
1/2 tsp smoked paprika
A pinch of cayenne
1/8 tsp diamond crystal salt kosher salt
1/4 tsp Worcestershire sauce
1 tbsp minced green onion
1 tbsp freshly chopped parsley
A few hours in advance, take a bowl and whisk the above together, then set aside in the fridge.
For the grilled shrimp:
1 pound peeled and deveined prawns (tail on)
1 1/2 tsp olive oil
Juice from 1/4 of a lemon
1/8 teaspoon smoked paprika
1/2 teaspoon kosher salt
10 spears of asparagus
Put grilled prawn ingredients in a bowl and toss to combine (minus asparagus).
Spear prawns on kebob skewers.
Cook prawns and asparagus on the bbq for a few min per side until cooked through.
Take off the grill and let cool. Remove tails from prawns and chop asparagus into 2” chunks. Place in fridge for a few hours to cool fully.
Salad ingredients:
4 hard boiled eggs (quartered)
1/2 cup halved cherry tomatoes
1/2 cup sliced cucumbers
A few large handfuls of fresh spinach
1 avocado sliced
To serve put greens on each plate. Top with cucumber, tomato, avocado, eggs, prawns, and asparagus.
Spoon dressing over the top. Mix to fully combine.
Make Also: Savoury Cheddar Dill Baked Porridge
