Prawn, Tomato and Corn Salad

Number of Servings:   4

 Salad Ingredients:

300 g (12 ounces) fresh prawns, peeled and deveined
2 teaspoons (10 mL) olive oil
1 tablespoon (15 mL) fresh lemon juice
Sea salt; freshly ground black pepper

1 cup (250 mL) fresh or frozen corn, cooked and cooled
1 ½ cups (375 mL) grape or cherry tomatoes, halved
1/3 cup (75 mL) chopped green onions

2 tablespoons (30 mL) chopped fresh dill
Mixed greens, such as spinach and arugula, or butter lettuce and radicchio

Vinaigrette:

1 clove of garlic, minced
1 tablespoon (15 mL) white wine vinegar
1 teaspoon (5 mL) honey
3 tablespoons (45 mL) extra virgin olive oil
Sea salt; freshly ground black pepper

Method:

1. Prepare and cook prawns: Heat 2 teaspoons of olive oil in a sauté pan. Add prawns and sauté on both sides – 2 or 3 minutes per side. Remove from pan; drizzle with a little lemon juice, salt, and pepper. Set aside.
2. Prepare vinaigrette: In a salad bowl, mix together the garlic, vinegar and honey. Whisk in oil; season to taste.
3. Add the corn, tomatoes, and green onions to the bowl; stir to combine.
4. Just before serving, fold in cooled prawns and the fresh dill. Mix in your choice of greens, or place some greens on a salad plate and put some salad on top of the greens. Garnish with extra dill.