Pretty Prawn Salad
  • 3cups spring greenswashed and spun dry
  • 1small raw red beetrootpeeled and spiralized
  • 1small carrotpeeled and thinly shaved on the diagonal
  • 1/2cup sugar snap peasblanched in lightly salted water
  • 4large red radishesthinly shaved
  • 2 Belgian endivesseparated into leaves
  • 1 Persian cucumbercut into matchsticks
  • 1/2cup thinly shaved red onion
  • 1/2cup pea shoots
  • 1Tbsp extra-virgin olive oil
  • 8large prawnstail on, peeled and deveined
  • 1tsp ground cumin
  • 1/2tsp sea salt
  • 2Tbsp toasted cashewschopped
  • 1Tbsp black sesame seeds
  • 1/4cup tahinigluten free if desired
  • 2Tbsp lemon juice
  • 1Tbsp maple syrup
  • 1small garlic clovesmashed and minced
  • Pinch of salt
  1. 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.
  2. 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.
  3. In blender, combine dressing ingredients. Whirl until creamy. Add a splash or two of water, if necessary, to thin dressing as you like.
  4. Place prawns on salad. Drizzle with dressing, scatter chopped cashews and sesame seeds over top, and serve.
Recipe Notes

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