Zesty Prawn And Orange Salad Recipe

About this recipe

A refreshing and light dinner option featuring juicy prawns, crisp vegetables, and a tangy orange dressing. Perfect for pescatarians seeking a quick and satisfying meal.

Ingredients

• 125G Florette Mixed Salad
• 1 Kg Red Onion 1kg
• - Filippo Berio Garlic Flavoured Olive Oil
• 450G Yeo'S Salted Soy Beans, 450G
• 50G Pepper Black Ground BWFO
• 80G Mill & Mortar Red Wine Salt Flakes, 80G
• - Greenfields Ground White Pepper
• 450G Palm Sugar, 450G
• 200G Sugar Snap 200G

Instructions

1. 1. Wash and dry 100 g of mixed salad leaves, 100 g of sugar snap peas, and trim the ends of the sugar snap peas.
2. 2. Thinly slice 1/2 red onion.
3. 3. Arrange the mixed salad leaves on a large serving platter. Evenly distribute the sugar snap peas and red onion over the salad leaves.
4. 4. In a small bowl, combine 2 tablespoons of olive oil, a pinch of salt, and freshly ground black pepper. Whisk until emulsified.
5. 5. Add 200 g of cooked, peeled prawns to the salad. Drizzle the dressing over the top and toss gently to combine.
6. 6. Serve immediately as a light and flavorful dinner option.