- 4 persons
- 15 minutes
Try this surprisingly fresh Salanova® salad, with its minty lime dressing and tender prawns. Planning a BBQ? Serve the grilled prawn skewers with this salad.
6 tbs sunflower oil
1 clove of garlic, finely chopped
1 ts raw demerara or brown sugar
½ bunch of fresh mint (15 g)
sea salt and freshly grounded black pepper
½ head of both red and green Salanova® oak and butter
125 g bean sprouts
1 cucumber, sliced
250 g grilled prawns
1 fresh red chili pepper, deseeded and finely sliced
- Finely grate the zest of one lime and squeeze it. Blend the juice with the oil, garlic, sugar, half of the mint leaves in a blender to a smooth dressing. Add the lime zest and season to taste with salt and pepper.
- Remove half the core from the lettuce heads with the Salanova® cutter or cut half a circle around the core with a knife: the Salanova One cut, ready principle. Wash and dry the leaves and toss them in a large bowl. Add the rest of the mint leaves, bean sprouts, cucumber, grilled prawns and red chilli and mix well. Drizzle with the dressing. Cut the other lime in wedges and divide over the salad.
Plenty of time? Grill the shrimps yourself! Preheat a grill pan (or BBQ). Mix all following ingredients in a big bowl: 250 gram cleaned prawns, chopped green parts of one spring onion, 2 cloves of garlic, finely minced, 2 ts grated fresh ginger, 1 ts chili pepper, 1ts sea salt, 1 ts sunflower oil, bamboo skewers (soaked in water for 30 min). Skewer the shrimp. Grill 2-4 minutes per side or until pink. Serve immediately with the Salanova® salad. Serving tip Like a crunchy bite? Add a handful of roughly chopped cashew nuts. Storage tip Use the Salanova® cutter to only cut half the core: the Salanova One cut, ready principle. Then the other leaves remain attached to the core. Place the half heads in a plastic bag in the fridge for later.