Asparagus Salad with Sesame Chili and Lime Dressing

Serves: 2-4

Sesame Chili and Lime Dressing:

1 small clove of garlic, minced
1 inch fresh ginger, peeled and grated/minced finely
1 lime, zest and juice
2 tsp chili paste
1 tbsp agave nectar or honey
1 tbsp rice vinegar
salt and pepper
1 tsp toasted sesame oil
2 tbsp grapeseed or other neutral oil

1. Combine the ginger, garlic, lime zest, lime juice, chili paste, agave nectar, rice vinegar, salt and pepper in a jar or tupperware dish with a tight fitting lid.
2. Stir to dissolve the salt and combine everything.
3. Add the sesame and grapeseed oils.
4. Put a lid on top and shake mixture vigorously to combine.
5. Set aside.

Asparagus:

1 bunch asparagus, ends trimmed and stalks peeled into ribbons
small handful of grated cabbage (red, green, napa, savoy etc)
3 sprigs of mint, leaves removed and finely sliced
2-3 green onions, finely sliced
1/3 cup peanuts, toasted and roughly chopped

1. Combine the ribboned asparagus, cabbage, sliced mint and green onions in a large bowl.
2. Pour the dressing over top and toss to combine with your hands or tongs.
3. Place salad on a serving plate and garnish with the chopped peanuts and a bit more chopped mint if you like.
4. Serve and enjoy.

Note: If you’re making this ahead, save the mint slicing and dressing-tossing for the end, right before serving. The acid in the dressing can render the thin asparagus less crisp and mint tends to go dark post-slicing.

Spicy Lime Grilled Prawns

Prep Time: 30 Minutes
Cook Time: 5 Minutes
Ready In: 4 Hours 35 Minutes
Serves: 12

48 large tiger prawns, peeled and deveined
4 limes, zested and juiced
4 green chile peppers, seeded and chopped
4 cloves garlic, crushed
1 (2 inch) piece fresh ginger root, chopped
1 medium onion, coarsely chopped
skewers

1. Place the prawns and lime zest in a large, non-metallic bowl. Place the lime juice, chile pepper, garlic, ginger, and onion in a food processor or blender, and process until smooth. You may need to add a little oil to facilitate blending. Pour over the bowl of prawns, and stir to coat. Cover, and refrigerate for 4 hours.
2. Preheat grill for medium-high heat. Thread prawns onto skewers, piercing each first through the tail, and then the head.
3. Brush grill grate with oil. Cook prawns for 5 minutes, turning once, or until opaque.

Guacamole

Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.