Spa Recipes: Cal-a-Vie Presents Prawns with Summer Salad

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:

Prawns:

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

Balsamic Vinaigrette:

2 tablespoons balsamic vinegar

2 tablespoons olive oil

2 tablespoons chopped herbs, such as parsley, basil, cilantro or chives

Salt and pepper to taste

Salad:

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.