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Prawns with apple-tomato salad

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Recipe Ingredients

  • ½ cup packed fresh coriander leaves
  • ½ cup sour cream
  • ¼ cup light mayonnaise
  • 4 tbsp fresh lemon juice
  • 1 tbsp red-wine vinegar
  • salt and pepper
  • 450g deveined prawns (16 to 20)
  • 1 tbsp extra-virgin olive oil
  • 1 tsp ground coriander
  • 2 cos lettuce hearts, chopped
  • 350g cherry tomatoes, cut in half
  • 1 Granny Smith apple, cut into sticks

Recipe Directions

  1. If using bamboo skewers, soak skewers in water for at least 30 minutes. Prepare grill or braai for direct grilling on medium-high.
  2. In a blender, puree coriander, sour cream, mayonnaise, 2 tablespoons lemon juice, vinegar, ¼ teaspoon salt and ½ teaspoon freshly ground black pepper. Set this dressing aside.
  3. In a large bowl, combine prawns, oil, coriander, remaining 2 tablespoons lemon juice, ⅛ teaspoon salt and ½ teaspoon freshly ground black pepper, tossing until well coated.
  4. Thread prawns, 1,25cm apart, on skewers. Grill or braai for 3 to 4 minutes or until prawns just turn opaque, turning over once. Transfer to a plate.
  5. In another large bowl, toss lettuce with half of dressing until well coated. Divide among 4 serving plates. In the same bowl, toss tomatoes and apple with half of remaining dressing until well coated. Place on lettuce with prawns. Drizzle with remaining dressing.

 

Each Serving About 1 406kJ, 29g protein, 23g carbohydrate, 9g fibre, 10g sugar,  16g total fat, (4g saturated), 189mg cholesterol, 1 010mg sodium.

Each Serving:


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