1smallcarrotpeeled and thinly shaved on the diagonal
1/2cupsugar snap peasblanched in lightly salted water
4largered radishesthinly shaved
2Belgian endivesseparated into leaves
1Persian cucumbercut into matchsticks
1/2cupthinly shaved red onion
1Tbspextra-virgin olive oil
8largeprawnstail on, peeled and deveined
1Tbspblack sesame seeds
1/4cuptahinigluten free if desired
1smallgarlic clovesmashed and minced
Pinch of salt
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.
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.
In blender, combine dressing ingredients. Whirl until creamy. Add a splash or two of water, if necessary, to thin dressing as you like.
Place prawns on salad. Drizzle with dressing, scatter chopped cashews and sesame seeds over top, and serve.
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