Rainbow Prawn Salad
Rainbow Prawn Salad with a lemon and garlic yoghurt dressing. Immune boosting and totally delicious!
Claire | Sprinkles and Sprouts
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large raw shelled prawns
handful of spinach
cherry tomatoes -
I used orange ones but standard red ones are fine
can whole kernel sweetcorn
For the dressing
salt and pepper
De-vein the prawns.
Heat a large frying pan over a medium heat, add the oil and cook the prawns for a couple of minutes a side until just cooked. Remove from the heat and set aside.
Shred the iceberg lettuce and add to a large bowl.
Mix through the spinach leaves.
Slice the cherry tomatoes in half.
Dice the capsicum and cucumbers.
Drain the sweetcorn well.
Shred the red cabbage and finely slice the mushrooms.
Arrange your veg on top of the lettuce
Pile the cooked prawns on top and drizzle with the yoghurt dressing.
To make the dressing
Combine the yoghurt with the water and lemon juice.
Grate over the garlic and then season with salt and white pepper.
Tried this recipe?
Recipe from Claire at Sprinkles and Sprouts xx