Prawn Salad
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
Fresh, vibrant and full of summer flavour, this Prawn Salad brings a hit of tropical spice and zesty crunch to the table. Perfect for a BBQ lunch or an easy entertaining dish that looks as good as it tastes.
Ingredients
-
500g prawns, defrosted
-
2 tbsp Tropic Like It’s Hot
- 4 tbsp olive oil
- 1 bunch asparagus, cut into quarters
- 1 punnet cherry tomatoes, halved
- 1 red onion, finely sliced
- 1 capsicum, finely sliced
- 1 mango, finely sliced
- 1 wedge brie cheese, sliced
- ½ bag small cos lettuce leaves
- ½ bag spinach
-
¼ cup Blanc de Blanc
- 1 handful coriander leaves
-
2 tbsp Man Grind Flakes
Directions
Defrost the prawns and drain any excess water. In a bowl, combine the prawns with Tropic Like It’s Hot seasoning and a drizzle of olive oil.
Cook in a hot pan until just cooked through, then remove from the heat and set aside.
- Lightly boil the asparagus for one to two minutes, then drain and rinse under cold water to keep it bright and crisp.
In a large bowl, layer the salad ingredients: cos lettuce, spinach, asparagus, cherry tomatoes, onion, capsicum, mango, brie, prawns and coriander.
Sprinkle each layer lightly with Man Grind Flakes and drizzle over some Blanc de Blanc dressing as you go.
- Gently toss the salad just before serving so everything is evenly coated.
