This salad came into being while I was rocking out to one of my favourite obscure indie bands, As Fast As. They have the most awesome song called, wait for it, Florida Sunshine (ha - you didn't see that one coming did you). I wont torture you with a rendition myself (Google it yourself, it's fantastic) but it's everything this salad is, punchy, catchy and little fresh.
12 large raw prawns, deveined and shelled
1 handful fresh spinach(washed and dried)
1/4 papaya, peeled, sliced, and diced
1 avocado, sliced
1 navel orange, sectioned
6 strawberries, sliced
1 Tablespoon slivered almonds
1 teaspoon, seasoning of choice (I used Silk Road's Salt Water Chili Lime mmm! so good! But Baltimore Bay Line Seasoning is also great, or keep it simple with salt and pepper.)
2 Tablespoons olive oil
Marinate prawns in oil and seasoning for at least 20 mins.
Cook prawns and oil over med low heat in a fry pan until cooked through.
Assemble your salad, top with prawns and the oil from the pan.
This is great as a dinner salad, but also would be awesome and impressive as a side dish.
1 Tablespoon slivered almonds
1 teaspoon, seasoning of choice (I used Silk Road's Salt Water Chili Lime mmm! so good! But Baltimore Bay Line Seasoning is also great, or keep it simple with salt and pepper.)
2 Tablespoons olive oil
Marinate prawns in oil and seasoning for at least 20 mins.
Cook prawns and oil over med low heat in a fry pan until cooked through.
Assemble your salad, top with prawns and the oil from the pan.
This is great as a dinner salad, but also would be awesome and impressive as a side dish.
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