• This site requires you to update your browser. Your browsing experience may be affected by not having the most up to date version.
    Please visit http://www.microsoft.com/windows/ie/ to upgrade.

  • JavaScript has been disabled in your browser. Please enable JavaScript to experience the full functionality of our website.

For Farmers
Free range farmers on range

Farm Sustainability Dashboard

The Farm Sustainability Dashboard has been designed to improve industry best practice and meet evolving community expectations. It has been created for business owners and is appropriate for farms of all sizes.

Egg, Prawn and Asparagus Salad

Egg, Prawn and Asparagus Salad

EggPrawnAsparagusSalad2

Ingredients

  • 8 Eggs (semi hard boiled)
  • 2 bunch Asparagus (blanched)
  • 16 large Prawns (cooked and peeled)
  • 4 tbsp Light mayonnaise
  • 1 Lime (zest and juice)
  • 1 bunch Chives (chopped)

Optional: sourdough bread or new potatoes

Method

  1. In a bowl mix together the mayonnaise, lime juice and zest, season.
  2. Arrange eggs, asparagus and prawns onto a plate and drizzle with lime mayonnaise, sprinkle with chives.

Notes

serve with toasted sourdough bread or boiled new potatoes

Nutritional Information

  • Serving size 253g
  • Energy 1050kJ 251kcal
  • Protein 27.3g
  • Total fat 11.3g
  • Saturated fat 2.9g
  • Carbs (total) 7.9g
  • Carbs (sugar) 6.2g
  • Sodium 805mg
  • Fibre 2.6g

All nutrition values are per serve.