The bulk of this salad is made up of salad leaves, whichever ones I have at home. This salad is ready in a flash and really simple to prep. Spring and summer is the perfect time for the abundance of asapargus and when you don’t want to spend ages cooking in the kitchen and enjoying to warm sunny weather and eating outside.

Ingredients

serves 1

• 1 medium sized potato, no need to peel, cubed

• 100g cooked prawns

• 1 tsp wholegrain mustard

• 1 tsp olive oil

• 1 tbsp lemon juice

• sea salt and pepper to season

• 5 asparagus spears

• 1-2 handfuls of salad leaves - I used baby red chard

• 1/2 avocado - cut into slices

Add the cubed potatoes to a saucepan and cover with water. Bring to the boil and simmer until tender with a fork (approximately 10 minutes, depending on the size of the potatoes. Drain the potatoes into a colander. Add the potatoes back to the saucepan

Make the dressing by mixing the mustard, olive oil and lemon juice. Season with sea salt and pepper

Add the prawns and the dressing to the potatoes and mix well

Add the asaparagus to a saucepan and cover with water. Bring to the boil and simmer for about 3-4 minutes, depending on the thickness of the asparagus or until the asparagus is tender and drain them into a colander

Add the salad leaves to your serving plate and top with the potatoes and prawns

Add the avocado and top with the cooked asparagus

Optional - Squeeze a little lemon juice and a small drizzle of olive oil over the finished salad