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Beautiful Rainbow Prawn Salad

Chock full of healthy ingredients, this salad is a bell ringer that’ll satisfy the fussiest of eaters. Heart-healthy antioxidants with enormous eye appeal and delicious flavor—what more do you need in a dish?
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Servings: 4
Ingredients Method Notes

Ingredients
  

Salad
  • 3 cups spring greens washed and spun dry
  • 1 small, raw red beetroot peeled and spiralized
  • 1 small carrot peeled and thinly shaved on the diagonal
  • ½ cup sugar snap peas blanched in lightly salted water
  • 4 large red radishes thinly shaved
  • 2 Belgian endive separated into leaves
  • 1 Persian cucumber cut into matchsticks
  • ½ cup thinly shaved red onion
  • ½ cup pea shoots
  • 1 tablespoon olive oil
  • 8 large prawns tail on, peeled, and deveined
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon salt
  • 2 tablespoons toasted cashews chopped
  • 1 tablespoon black sesame seeds
Dressing
  • ¼ cup tahini sauce
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 1 small garlic clove smashed and minced
  • Pinch of salt

Method
 

  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 a little 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 rainbow salad. Drizzle with dressing and scatter chopped cashews and sesame seeds overtop.

Notes

Each main course serving contains: 254 calories; 10 g protein; 15 g total fat (2 g sat. fat, 0 g trans fat); 24 g total carbohydrates (8 g sugars, 6 g fiber); 281 mg sodium