Prawn & Pineapple Salad

By Drum Digital
26 November 2014

This refreshing salad brings together light, summer flavours and is made complete with a dressing of wasabi, mayo, mint and lemon.

This refreshing salad brings together light, summer flavours and is made complete with a dressing of wasabi, mayo, mint and lemon. 

(Serves 4–6)

For the salad you'll need:

800 g Cape Point queen prawns; deveined and heads removed

1 medium iceberg lettuce; broken into bite-sized pieces

30 g wild rocket

5 spring onions with tops; sliced

8 radishes; thinly sliced

1 cup fresh pineapple; cubed

2 avocados; peeled and cubed

Method

1. Place the prawns in a saucepan and lightly steam until they turn pink.

2. Remove from the heat and remove the shells. Set aside until needed.

3. Layer the lettuce, rocket, spring onions and radishes on a platter, and top with the prawns, pineapple and cubed avocado.

4. Spoon over the dressing just before serving.

For the dressing you'll need:

1 tbsp. ready-made wasabi paste

1 large clove fresh garlic; grated

2 tbsp. mayonnaise

2 tbsp. olive oil

2 tsp. honey

50 ml fresh lemon or lime juice

½ chilli; finely chopped

2 tbsp. fresh mint; chopped

Salt and pepper to taste

Method

1. Whisk all of the ingredients for the dressing together.

2. Taste and adjust the seasoning and spoon over the salad just before serving.

Recipe by Jenny Morris

For this and other recipes visit Checkers.

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