Try this delicious, fresh prawn and watercress salad recipe from Primal Pantry
Healthy doesn’t mean sacrificing on flavour, and nobody knows that better than the guys at Primal Pantry, as they’ve shown in this gorgeous recipe for prawn salad with asparagus and watercress:
20 large green tiger prawns, peeled and deveined
1 avocado, quartered peeled and sliced
1 bunch asparagus, blanched
20 cherry tomatoes, cut in half
1 pink grape fruit, peeled and segmented
2 blood oranges peeled and sliced
1 large bunch watercress
1 lemon zest and juice
1 lime zest and juice
1 orange zest and juice
1 cup light olive oil
1 tsp Dijon mustard
In large bowl add avocado, asparagus, cherry tomatoes and citrus. Lightly dress and then add watercress. Divide between 4 plates. Set aside.
Heat a large frypan with 2 tbsp olive oil. When very hot add prawns and cook quickly on high heat for approx 2 mins. Arrange 5 prawns per salad. Drizzle more dressing around plate.
For the dressing: Put all juice and zest of citrus into a blender. Add Dijon mustard and blend. Slowly add light olive oil. This should come together as an emulsion.
Prep time: 15min