Pretty Prawn Salad

Our Pretty Prawn Salad basically covers all the colors of the rainbow. Chock-full of healthy ingredients, it’ll satisfy the fussiest of eaters. Grilled prawns top the dish with a drizzle of tahini dressing laced over top. You’re looking at heart-healthy antioxidants with enormous eye appeal and big flavor—what more do you need in a salad?

Tip: A close shave

For best results, shave carrots, radishes, and onion on a mandoline.

Pretty Prawn Salad

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Servings

4

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Ingredients

Salad

• 3 cups spring greens washed and spun dry
• 1 small raw red beetroot peeled and spiralized
• 1 small carrot peeled and thinly shaved on the diagonal
• 1/2 cup sugar snap peas blanched in lightly salted water
• 4 large red radishes thinly shaved
• 2 Belgian endives separated into leaves
• 1 Persian cucumber cut into matchsticks
• 1/2 cup thinly shaved red onion
• 1/2 cup pea shoots
• 1 Tbsp extra-virgin olive oil
• 8 large prawns tail on, peeled and deveined
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 2 Tbsp toasted cashews chopped
• 1 Tbsp black sesame seeds

Dressing

• 1/4 cup tahini gluten free if desired
• 2 Tbsp lemon juice
• 1 Tbsp maple syrup
• 1 small garlic clove smashed and minced
• Pinch of salt

Ingredients Salad 3 cups spring greens washed and spun dry 1 small raw red beetroot peeled and spiralized 1 small carrot peeled and thinly shaved on the diagonal 1/2 cup sugar snap peas blanched in lightly salted water 4 large red radishes thinly shaved 2 Belgian endives separated into leaves 1 Persian cucumber cut into matchsticks 1/2 cup thinly shaved red onion 1/2 cup pea shoots 1 Tbsp extra-virgin olive oil 8 large prawns tail on, peeled and deveined 1 tsp ground cumin 1/2 tsp sea salt 2 Tbsp toasted cashews chopped 1 Tbsp black sesame seeds Dressing 1/4 cup tahini gluten free if desired 2 Tbsp lemon juice 1 Tbsp maple syrup 1 small garlic clove smashed and minced Pinch of salt

Servings 4 Print Recipe

Instructions

1. On large serving platter, scatter spring greens. Top with beet, carrot, snap peas, radishes, endive, cucumber, red onion, and pea shoots. Lightly toss to mix. Set aside.
2. In skillet, heat oil. In bowl, toss prawns with cumin and smoked paprika. Tumble into skillet and stir-fry over medium-high heat for 1 to 2 minutes, until almost opaque. Transfer to plate and cool. Season with salt.
3. In blender, combine dressing ingredients. Whirl until creamy. Add a splash or two of water, if necessary, to thin dressing as you like.
4. Place prawns on salad. Drizzle with dressing, scatter chopped cashews and sesame seeds over top, and serve.

Recipe Notes

Per main course serving: 254 calories; 10 g protein; 15 g total fat (2 g sat. fat); 24 g total carbohydrates (8 g sugars, 6 g fiber); 281 mg sodium