Simple ingredients … simply beautiful
Prawns, Tomatoes, and Corn Salad
12 ounces (300 g) fresh prawns, peeled and deveined
2 teaspoons (10 mL) olive oil
1 tablespoon (15 mL) fresh lemon juice
Sea salt and freshly ground black pepper
1 cup (250 mL) fresh or frozen corn, cooked and cooled
1½ cups (375 mL) grape or cherry tomatoes, halved
⅓ cup (75 mL) chopped green onions
2 tablespoons (30 mL) chopped fresh dill
1 tablespoon (15 mL) chopped fresh parsley
Mixed greens, such as spinach and arugula, or butter lettuce and radicchio
1 garlic clove, minced
1 tablespoon (15 mL) white wine vinegar
1 teaspoon (5 mL) honey
3 tablespoons (45 mL) extra virgin olive oil
Sea salt and freshly ground black pepper to taste
- Prepare prawns: Heat 2 teaspoons of olive oil in a sauté pan. Add prawns and sauté on both sides—2 to 3 minutes per side. Remove from pan; drizzle with a little lemon juice and a sprinkle of salt and pepper. Set aside.
- Prepare vinaigrette: In a salad bowl, mix together the garlic, vinegar and honey. Whisk in oil; season to taste.
- Add corn, tomatoes, and green onions to the bowl; stir to combine.
- Just before serving, fold in cooled prawns (and accumulated juices) and fresh dill. Mix in the choice of greens, or place some greens on a salad plate and put some salad on top of the greens. Garnish with extra dill.