Prawn Salad with Creamy Herb Dressing
A Holistic Nutritionist's fave salad recipe with chili lime prawns, mixed greens, and avocado smothered in a vibrant, creamy herb dressing.
Servings 2
Calories 688kcal
Ingredients
For the dressing
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 2 spring onions
- 1 garlic clove
- 1/3 lemon juiced
- 1 Tbsp apple cider vinegar
- 1 Tbsp maple syrup
- 1/4 cup olive oil
- 1 cup plain yogurt
- pinch of sea salt and pepper to taste
For the prawns
- 1 Tbsp olive oil
- 12 prawns
- 1 tsp chili powder
- 1/2 lime juiced
For the salad
- 4 cups mixed greens
- 1 cup cherry tomatoes halved
- 1 Tbsp olive oil
- 1 Tbsp balsamic vinegar or balsamic reduction
- 1/2 avocado sliced
- 1/4 red onion optional
- sea salt and pepper to taste
Instructions
- Remove shells and deveign the prawns. If you are not cooking them right away, keep them in a bowl of ice water
- Heat 2 tablespoons of olive oil in a non-toxic frying pan on low-medium heat. Once the pan is heated, add in the prawns and season them with the chili powder and juice from 1/2 a lime
- After approximately 3 minutes, turn the prawns over to cook the other side. You will know they are cooked when they turn pink
- Serve them on the salad
- To a blender or food processor, add in all the dressing ingredients. Be sure to remove the white bulbs from the green onion first. Blend on high until smooth and creamy.
- Toss halved tomatoes with olive oil, balsamic vinegar, salt and pepper and add them to the salad
- Slice avocado and lemon wedges. Serve them on the salad with prawns and drizzle the creamy herb dressing over everything
Nutrition
Calories: 688kcal | Carbohydrates: 32g | Protein: 31g | Fat: 51g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 35g | Trans Fat: 0.01g | Cholesterol: 156mg | Sodium: 792mg | Potassium: 1186mg | Fiber: 7g | Sugar: 15g | Vitamin A: 5062IU | Vitamin C: 101mg | Calcium: 289mg | Iron: 5mg
