Preparing a light summer lunch? Make this breezy, flavourful recipe.
This dish is fresh, and crispy with a hint of chilli. Large or small prawns will suffice here – cook them from raw if you can, it only takes a few minutes.
EDAMAME, PRAWNS AND PROSCIUTTO SALAD
Serves 4
2 Tbsp olive oil
3 garlic cloves, chopped
1 red chilli, finely chopped
400g raw prawns
2 cups edamame
6 slices prosciutto, halved
2 Tbsp chopped dill
1 avocado, peeled and sliced
2 cups rocket leaves
1 Tbsp lemon oil
2 tsp lime zest
¼ cup lime juice
- Heat the oil in a large frying pan. Add the garlic and chilli, cooking for 3 or 4 minutes. Toss in the prawns, cooking for 5-8 minutes, depending on their size, until bright and pink. Remove and cool to room temperature.
- Into a large bowl, place the edamame, prosciutto, dill, avocado, rocket, lemon oil, zest and juice. Season with salt and pepper. Gently fold through the prawns.
- Serve the salad on a large platter.
More salad recipes
Consider these tasty greens for your next lunchtime.
Chipotle Chicken Salad. This chicken salad is a lunchbox-friendly option, finished with a garlicky homemade sauce.
Duck, Orange & Roast Fig Salad. Figs are in season! Try baking them with orange juice and port.
Chicken, Lemongrass & Papaya Salad. Eat the rainbow with this sticky lemongrass chicken and fresh papaya salad recipe.
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Advertise with NZME.Tofu & Grapefruit Salad With Nahm Jim. Pretty as a picture, this grapefruit salad is healthy too.
