Enjoy the last few weeks of summer with this sumptuous seasonal treat of delicious prawns and a cool summery salad. This dish is a Cal-a-Vie guest favorite and is as pleasing to the eye as it is to the mouth! Healthy and refreshing this is a quick and easy summer salad that is sure to satisfy!
Cal-a-Vie Prentiss Prawns with Mango, Papaya and Grapefruit Salad:
3 tablespoons low-sodium soy sauce
Prentiss Prawns with Mango, Papaya and Grapefruit Salad
½ cup apple juice
1/3 cup lime juice
1 tablespoon sesame oil
1 teaspoon honey
3 garlic cloves, crushed
¼ cup minced fresh ginger
24 prawns, peeled and deveined
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons chopped herbs, such as parsley, basil, cilantro or chives
Salt and pepper to taste
1 mango, chopped
1 papaya, chopped
½ grapefruit sectioned
2 tomatoes, peeled, seeded and finely chopped
For the prawns, combine the soy sauce, apple juice, lime juice, sesame oil, honey, garlic and ginger in a bowl and mix well. Add the prawns and marinate for 30 minutes. Sauté the prawns in the marinade in a sauté pan until cooked through. Chill in the refrigerator.
For the vinaigrette, combine the balsamic vinegar, olive oil, herbs, salt and pepper in a bowl and mix well.
For the salad, combine the mango, papaya, grapefruit and tomatoes in a bowl and mix well. Add the vinaigrette and mix gently. Spoon the salad into wine glasses and arrange the prawns around the rims of the glasses.
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