Prawn and mint lychee salad

This fresh tasting salad is delicious for a summer’s lunch or as a light dinner.You can substitute prawns for grilled chicken if preferred.

  • 20 king prawns, shelled and de-veined
  • 3 cups mixed salad greens
  • ½- cup mint leaves, roughly chopped
  • ½- cup fresh coriander, roughly chopped
  • 200g snow peas
  • 3 tablespoons lime infused olive oil
  • 1 tablespoon lime juice
  • ½ tsp Dijon mustard
  • sea salt
  • black pepper
  • 8 lychees, seed removed and cut into small chunks

Remove the head and intestinal vein from the prawn and peel off the shell leaving the vein in tact.

Wash and dry the salad greens and herbs and toss them together in a bowl.

Blanch the snow peas in boiling water for 30 seconds then drain the water and plunge the snow peas into a bowl of ice-cold water. This will help to retain their fresh vibrant colour. Blot them dry with kitchen paper and set aside.

Combine the olive oil, lime juice and Dijon together and season with salt and pepper.

Toss the dressing through the salad green adding the snow peas to the bowl at the same time.

Arrange the greens on a platter and top with the prawns and lychees.

Serves 4

Recipe developed by Judy Davie The Food Coach www.thefoodcoach.com.au