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?
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
Instructions
- 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 a little 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 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