Prawn Salad with Pears and Lime Dressing
Prawn Salad with Pears and Lime Dressing - a fresh green salad of rocket, mint and coriander with a zesty lime and mustard dressing.
Servings 4
Calories 300kcal
Ingredients
- 800 g cooked prawns (with shell)
- 240 g rocket
- 2 large pears sliced
- ¼ cup coriander leaves
- ¼ cup mint leaves
- 2 tablespoon roasted peanuts roughly chopped
Dressing
- Juice of 1 lime
- 1 tablespoon whole grain mustard
- 2 tablespoon olive oil
- salt and pepper to taste
Instructions
- Peel and clean the prawns.800 g cooked prawns (with shell)
- Place rocket, mint, coriander, pears and peeled prawns in a bowl.240 g rocket, 2 large pears, ¼ cup coriander leaves, ¼ cup mint leaves
- Make the dressing by combining the lime juice, whole grain mustard, olive oil and salt and pepper to taste.Juice of 1 lime, 1 tablespoon whole grain mustard, 2 tablespoon olive oil, salt and pepper
- Add dressing to the bowl with the salad ingredients and toss gently to combine. Scatter over roasted peanuts and serve immediately.2 tablespoon roasted peanuts
Notes
- This salad is best made just ahead of serving. The rocket especially does not do well once it has been dressed. It tends to soak up the dressing and get mushy if left for too long. If you want to get ahead you could prepare the prawns and have them waiting to go.
- I have left the rocket and herbs whole (because it looks pretty!), but you could roughly chop them as well.
- No fresh lime juice? Substitute lemon instead.
- Not keen on coriander? You could leave it out (and just use more rocket and mint) or substitute with parsley.
- If you don't want to use peanuts, pine nuts are good too.
- I have left the tails on the prawns purely for presentation.
Nutrition
Calories: 300kcal