This tasty salad recipe makes a great dinner or lunch option if you’re trying to be healthy and want a low calorie recipe that isn’t boring.
ALSO SEE: Prawn And Fennel Salad With Pomegranate Recipe
Ingredients
- For The Dressing:
- 1 large shallot, peeled and sliced
- 1 red chilli, finely chopped
- Zest and juice of 1 lime
- 4tbsp rice wine vinegar
- 2tbsp mirin (Japanese) rice wine
- 2tsp Thai fish sauce
- 2tsp runny honey
- For The Salad:
- 350g raw prawns (or you can use cooked to save time)
- 1tbsp oil
- 2 papayas, peeled and sliced
- 150g radishes, finely sliced
- 3 baby gem lettuce hearts, cut into quarters
- Large handful coriander leaves, roughly chopped
- Large handful mint leaves, roughly chopped
Instructions
- Mix all the dressing ingredients together until combined and set aside.
- Heat a griddle, frying pan or barbecue over a medium-high heat. Toss the prawns in the oil and cook until pink throughout. (At this stage, you could leave the prawns in the dressing until you’re ready to assemble the salad.)
- In a large bowl, mix the papaya slices, radishes, lettuce and herbs, toss in the prawns and drizzle over the dressing.
