SPICY PRAWN AND FINGER LIME SALAD

Try cooking your fresh prawns on the BBQ to add a more rustic flavour, adjust the quantity of chilli to your spicy liking and simply swap prawns with tofu for a vegetarian option. It’s all about the Finger Lime dressing with this one, bursting in Vitamin E and a unique, zesty punch that’s sure to awaken your taste buds.

METHOD

In a small bowl combine prawns, garlic, chilli, coriander, 1 tbs macadamia oil and salt until prawns are coated in flavours. Refrigerate until needed.
Toss together the onion, cashews, cucumber, carrot and mint, then divide between 2 serving bowls on a bed of rocket.
In a separate bowl, whisk together dressing ingredients and set aside for later.
Meanwhile, heat a griddle pan over high heat and cook the marinated prawns a couple of minutes on either side. Still warm, place on top of salad beds and drizzle with dressing.
Garnish with mint leaves and fresh chilli and enjoy crisp and fresh.

INGREDIENTS

Prawns:

500g tiger prawns
2 cloves garlic, grated
1/2 tbs fresh chilli, finely sliced
2 tbs coriander leaves, chopped
1 1/2 tbs macadamia oil
pinch salt

Salad:

80g rocket leaves (or spinach)
1 red onion, sliced
1/4 cup raw cashews, crushed
1 Lebanese cucumber, sliced
1 carrot, julienned
2 tbs mint leaves

Dressing:

1 lime, juiced
1 tbs honey (or agave syrup)
2 tbs macadamia oil
2 tsp Freeze Dried Finger Lime
salt & pepper, to taste

Article Source: Australian Superfood Co.
Photo Source: Australian Superfood Co.
Original Article: https://bit.ly/38WmOKP

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