Prawn And Asparagus Salad With Caper Dressing
Ingredients
- 10 cooked medium prawns (shrimp), peeled with tails intact
- 1 bunch asparagus, trimmed and blanched
- 1 Lebanese cucumber, thinly sliced
- ¼ cup mint leaves
- 1 tablespoon salted capers, rinsed and drained
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1 clove garlic, crushed
- cracked black pepper
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