Serves: 2
Preparation time: 10 minutes

Ingredients

For the salad:

1 bunch asparagus, washed, trimmed and blanched

150g cooked king prawns

1 avocado

1 x 115g pack of baby spinach

Half a bunch of spring onions

For the dressing:

1 tsp Dijon mustard

1 tsp clear honey

Pinch ground pepper and sea salt

2 tbsp lemon juice

1 tbsp white wine vinegar

6 tbsp olive oil

Method

Arrange all the salad ingredients on a large platter.

Shake together all the dressing ingredients in a jar.

Pour a little dressing over the salad and serve the remaining dressing on the side.

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