Asparagus, Prawn And Dill Salad

1. Cook the asparagus in a small pan of boiling salted water for 1-2 minutes or until bright green and just tender.

2. Drain and refresh under running cold water.

3. Drain well and place in a large bowl.

4. Run a peeler down the length of the cucumber to form long ribbons.

5. Add to the asparagus.

6. Add prawns and dill dressing to asparagus and cucumber and toss to combine.

7. Serve immediately.

8. DRESSING: Place all the ingredients in a small screw-top jar and shake to combine.

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Nutrient	Quantity
Total fats	814.0784 g
Protein	101.811 g
Carbohydrates	45.8652 g
Energy	7755.2 kCal
Fatty acids, total saturated 18:3 undifferentiated	6.3092 g
Water	1054.6302 g
Aspartic acid	0.0426 g
Calcium, Ca	651.34 mg
Lutein + zeaxanthin	115.42 g
Fiber, total dietary	2.35 g
Fatty acids, total saturated 22:0	1.0449 g
Carotene, beta	52.9 g
Niacin	6.157 mg
Vitamin A, RAE	155.2 g
Arginine	0.0458 g
Riboflavin	0.8758 mg
Tocopherol, beta	0.9014 mg
Fatty acids, total polyunsaturated 15:0	0.0061 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0549 g
Fatty acids, total saturated 20:1	2.5191 g
Glutamic acid	0.2038 g
Sodium, Na	364.38 mg
Fatty acids, total saturated 16:1 undifferentiated	10.2405 g
Total lipid (fat)	814.0784 g
Manganese, Mn	0.1554 mg
Fructose	7.6148 g
Proline	0.0156 g
Fatty acids, total saturated 16:0	92.0013 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0732 g
Sucrose	2.6542 g
Choline, total	364.78 mg
Sugars, total	17.1088 g
Serine	0.0208 g
Fatty acids, total saturated 10:0	0.122 g
Fatty acids, total saturated 18:0	16.0239 g
Fatty acids, total saturated 20:4 undifferentiated	0.26 g
Vitamin B-6	0.9222 mg
Selenium, Se	84.922 g
Ash	7.6762 g
Fatty acids, total saturated 18:1 undifferentiated	577.6735 g
Pantothenic acid	1.0685 mg
Phenylalanine	0.0198 g
Copper, Cu	1.3902 mg
Betaine	0.914 mg
Thiamin	0.7745 mg
Retinol	150 g
Methionine	0.0062 g
Iron, Fe	12.3152 mg
Carbohydrate, by difference	45.8652 g
Phosphorus, P	973.76 mg
Folate, total	204.28 g
Tocopherol, gamma	6.7542 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.115 g
Alanine	0.025 g
Cholesterol	250 mg
Valine	0.0229 g
Fatty acids, total saturated 18:2 undifferentiated	79.3395 g
Glycine	0.025 g
Carotene, alpha	11.44 g
Glucose (dextrose)	6.8294 g
Fatty acids, total saturated 14:0	0.0274 g
Zinc, Zn	5.513 mg
Isoleucine	0.0218 g
Maltose	0.0104 g
Fatty acids, total saturated 12:0	0.0061 g
Fatty acids, total polyunsaturated	86.2477 g
Fatty acids, total saturated 14:1	0.0122 g
Fatty acids, total polyunsaturated 17:1	1.0125 g
Leucine	0.0302 g
Tocotrienol, alpha	0.0416 mg
Vitamin A, IU	645.8 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.06 g
Folate, DFE	204.28 g
Tryptophan	0.0052 g
Vitamin C, total ascorbic acid	238.982 mg
Phytosterols	1804.66 mg
Fatty acids, total polyunsaturated 18:1 c	0.0244 g
Fatty acids, total saturated 20:0	3.3534 g
Starch	0.8632 g
Tyrosine	0.0114 g
Vitamin B-12	5 g
Vitamin K (phylloquinone)	505.176 g
Fatty acids, total saturated	112.7623 g
Histidine	0.0104 g
Fatty acids, total monounsaturated	591.4659 g
Threonine	0.0198 g
Folate, food	204.28 g
Fatty acids, total polyunsaturated 17:0	0.1782 g
Cryptoxanthin, beta	51.44 g
Vitamin E (alpha-tocopherol)	119.6812 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.165 g
Magnesium, Mg	150.12 mg
Lysine	0.0302 g
Potassium, K	1939.28 mg
Cystine	0.0042 g
Fluoride, F	1.352 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	40	134.2	42.09	1.464
Olive oil	60	7160.4	0	810
Asparagus	1 bunch	0	0	0
Cucumber	1	15.6	3.7752	0.1144
salt pepper	0	445	0	2.5
grain mustard	1 teaspoon	445	0	2.5
dill leaf	0.25 cup	445	0	2.5