Lemon Pepper Prawn Salad & Creamy Dill Dressing
with Cucumber, Cos Lettuce & Pickled Radish
- Eggs
- Soy
- Crustaceans
Embrace fresh summer flavours with this bright and vibrant salad, scattered with zingy pickled radish. Fragrant prawns are the perfect topping to take this side from simple to sensational!
Ingredients
1
Cos Lettuce
packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1
Cucumber
1 packet
Parsley
2
Garlic
1 sachet
Lemon Pepper Seasoning
2
Radish
400 g
Peeled Prawns
(Contains: Crustaceans; )
Not included in your delivery
cup
white wine vinegar
1 drizzle
olive oil
Nutrition Values
Cooking Steps
• Thinly slice radish. • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Add radish to pickling liquid with enough just water to cover the radish. Stir, then set aside.
• Trim the end of cos lettuce, then separate the leaves. Finely chop garlic. • Using a vegetable peeler, peel cucumber into thin ribbons. • In a medium bowl, combine lemon pepper spice blend, garlic, a drizzle of olive oil and a pinch of salt. Add peeled prawns and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• Place cos lettuce leaves on a serving platter, then drizzle with half the dill & parsley mayonnaise and some pickling liquid. • Drain pickled radish. • Top cos lettuce with cucumber ribbons, lemon pepper prawns and pickled radish. • Drizzle over remaining dill-parsley mayo and garnish with torn parsley to serve. Enjoy!
