• 180g King Prawns King Prawns, raw
• 80g lettuce Lettuce, romaine
• 60g carrots Carrots, raw
• 60g asparagus Asparagus
• 60g avocado Avocado
• 50g greek yoghurt Greek Yoghurt, 0% fat
• fresh dill & mint

1. 1

   Stir-fry the king prawns over high heat for 2-3 minutes until pink and curled.

2. 2

   Whisk together the yoghurt-herb dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the romaine leaves, carrot and asparagus with half the dressing.

4. 4

   Top with the king prawns and avocado, then drizzle with the remaining dressing.

Tap ingredients and steps to tick them off as you cook.