Prawn, Scallop and Asparagus Salad with Ginger Dressing
Light and fresh prawn, scallop, and asparagus salad with zingy ginger dressing—perfect for a crisp chardonnay pairing. Serves 4 in just 35 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 400 grams uncooked medium king prawns
- 400 grams scallops
- 250 grams asparagus, trimmed, halved
- 1/3 cup coarsely chopped fresh chives
- 120 grams baby spinach leaves
- 1 red capsicum (350g), chopped coarsely
- Ginger dressing
- 5 centimetre piece fresh ginger (25g), grated
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1 teaspoon white sugar
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