I'm really becoming an advocate of the spring/summer salad trend. It's a bit new for us as my husband has so frequently booed salads off our menu but he's somehow become more open minded and accepting of leaves for dinner.
This one was especially popular as he is a huge fan of prawns. I am not such a huge fan of prawns….or any seafood for that matter (see the fish taco saga of Hawaii) so this was a gamble for me from the very beginning. It worked out surprisingly well and was a quick and tasty weeknight dinner.
Prawn Chop Salad
Prawns
1 teaspoon minced garlic
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
prawns
1 tablespoon butter
Melt butter in a frying pan. Add prawns and spices. Cook until prawns are golden in colour.
Salad
Avocado, sliced
Chopped baby spinach leaves
Chopped coriander leaves
1 zucchini, shredded
toasted peanuts
Combine all ingredients.
Dressing
1/4 teaspoon minced ginger
1 tablespoon oil
1 tablespoon lemon juice
1 teaspoon brown sugar
1/2 teaspoon minced garlic
sprinkle salt
Combine all ingredients.
Assemble prawns and salad components into sections of a serving bowl. Top with dressing when ready to serve.
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