This Prawn Salad is bursting with fresh flavours and vibrant colours - perfect for a speedy lunch or dinner. This dressing works on so many things, sweetness the maple syrup, tang from the Dijon and crunchy seeds add incredible texture.
Prep
10 min
Cook
5 min
Serves
4
Difficulty
Easy
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Ingredients
little gem lettuce 2 ¼ (chopped)
tomatoes 6 (chopped)
avocado 1 ½ (sliced)
red onion 1 (sliced)
prawns 400 g
maple syrup 4 tbsp
cider vinegar 4 tbsp
olive oil 4 ½ tbsp
Dijon mustard 1 tbsp
garlic powder ½ tsp
rocket 80 g
sunflower seeds 4 tbsp
Method
Roughly chop the gem lettuce. Cut the tomatoes into quarters. De-stone and slice the avocado. Thinly slice the red onion.
Preheat a dash of oil in a large pan over a medium high heat. Add the prawns, cook for 2 minutes on each side until they turn pink and are cooked through. Remove from the heat and set aside to cool.
Prepare the dressing. In a small bowl, mix the maple syrup, vinegar, olive oil, mustard and garlic powder and season with salt and pepper.
Assemble the salad. In a large bowl, combine the vegetables, rocket, prawns, salad dressing and sunflower seeds. Mix well then plate up!
