When the weather gets warmer we naturally move away from the heavier comfort foods of winter and lean toward fresh lighter foods . Spring and summer are a terrific time to focus on seafood in particular, combined with the freshest of produce. One of my favourite things to do is combining seafood with fresh citrus fruits and crisp organic greens.
Prep time: 30 min.
Makes 4 servings
24-30 large prawns (fresh or frozen)
12 asparagus spears, trimmed and cut into 2-3” pieces
3 tbsp Optomega or Extra Virgin Olive Oil
2 tbsp orange juice
1 tbsp lemon or lime juice
1 tbsp finely chopped green onion
1 garlic clove, minced
1 tbsp clear honey
2 tsp Dijon mustard (try tarragon Dijon)
Black pepper to taste
1 head of Romaine or Butter lettuce, separated (also can use 1 package of organic mixed greens)
1 large orange or ½ grapefruit, halved and sliced
Cook prawns 2-3 minutes in a pot of lightly salted boiling water. Cool in ice water and drain. Peel skins (you can also use pre skinned prawns and avoid this step) and set on a separate plate.
Put all ingredients for dressing in a blender and blend until creamy in texture (10-20 sec)
Cover dressing, prawns and asparagus until you are ready to serve
To make salads, divide and arrange lettuce or organic greens on each of 4 dinner plates. Divide prawns and asparagus and arrange on greens. Drizzle dressing on top and enjoy.
If additional tartness in desired cut up 1 green onion and sprinkle on top