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Prawn and asparagus salad with yoghurt dressing

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This Prawn and asparagus salad with yoghurt dressing recipe is a main meal salad that's perfect for a relaxed weekend lunch with the family.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes, + cooling time
Prawn and asparagus salad with yoghurt dressing


  • ½ Coles Bakery Rustic Baguette, cut into 5mm-thick slices
  • ⅓ cup (25g) finely grated parmesan
  • 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
  • ¾ cup (210g) Greek-style yoghurt
  • 2 tbs lemon juice
  • 1 garlic clove, crushed
  • ¼ cup finely chopped chives
  • 1 tbs coarsely chopped dill
  • 3 Coles Australian Baby Gem Lettuce, trimmed, cut into wedges
  • 1kg cooked prawns, peeled leaving tails intact, deveined
  • 1 large ripe avocado, stoned, peeled, cut into thin wedges

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Line a baking tray with baking paper. Arrange the bread in a single layer over the lined tray. Lightly spray with olive oil spray. Bake, turning occasionally, for 5-7 mins or until just crisp. Remove from oven and sprinkle with parmesan. Bake for 2 mins or until golden. Set aside to cool. Break into pieces.
  2. Step 2

    Meanwhile, cook the asparagus in a small saucepan of boiling water for 2 mins or until just tender. Refresh under cold water. Drain well.
  3. Step 3

    Place the yoghurt, lemon juice, garlic, chives and dill in a small bowl. Season. Stir to combine.
  4. Step 4

    Arrange the lettuce, prawns, avocado, asparagus and bread pieces on serving plates. Drizzle with the yoghurt dressing.