Prawn, scallop and asparagus salad with ginger dressing

400g uncooked medium King prawns 400g sea scallops
250g asparagus, trimmed, halved
1/3 Cup coarsely chopped fresh chives 120g baby spinach leaves
1 large Red capsicum (350g), chopped coarsely
Ginger dressing
5cm piece fresh ginger (25g), grated
1 tablespoon olive oil
2 tablespoons lemon juice
1 teaspoon sugar
1 Shell and devein prawns, leaving tails intact.
2 Cook prawns, scallops and asparagus, in batches, on a heated lightly oiled grilled plate (or grill or barbecue), until cooked as desired
3 Meanwhile, make the ginger dressing.
4 Place prawns, scallops, asparagus, chives, spinach and capsicum in a bowl with dressing: toss gently to combine.
GINGER DRESSING Press grated ginger between two spoons over a large bowl to extract juice; discard fibres. Whisk in oil, juice and sugar until combined.
Serves 4 per serving
6g carbohydrate; 5.9g total barrel (0.9g saturated fat; 749kJ (179ca); 25g protein.