Crunchy Prawn Salad with Lime Leaf
After the Christmas melee of crazy amounts of high calorie foods, I felt the need to get all sorted with some great salads! Not to say the food we ate over the holiday period was unhealthy, but as with most special occasions, there was often too much of a good thing!
I can pledge to you, no boring salads ever, so keep in mind that eating salads provides a nutrient-rich boost, supplying essential vitamins and minerals crucial for overall health. The high fiber content promotes digestion and helps maintain a healthy weight, while the diverse array of vegetables supports immune function and reduces the risk of chronic diseases. We are always looking for great flavours in salad in this house and I do pride myself a little on being a salad queen...as well as the dessert queen of course!
Enjoy this one, change up the protein element, or leave it out and serve it as a big side salad with other dishes.
We have eaten it a couple of different ways now, subbed in red cabbage, left out the prawns, added more veggies....go for it salad makers! Once you have the dressing done, the rest is really up to you! (OH...nearly forgot; THOSE nuts...next level delicious and will certainly be showing up on other dishes. They are DIVINE!)
Make sure you check out some of our other salads that work as a full meal:
Glass Noodle Salad with Chicken
Tropical Chicken Salad with Mango Avocado Salsa
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
The Dressing
- 3 limes juice only
- 70 Grams Extra Virgin Olive Oil (EVOO) BUY
- 70 Grams white miso paste
- 40 Grams coconut sugar
- 2 cloves garlic
- 1 Pinch pink salt flakes (optional) BUY
-
The Salad
- 6-8 makrut (kaffir) lime leaves julienned
- 500 Grams cooked and peeled prawns, roughly chopped
- 500 Grams shredded wombok cabbage (or red or regular cabbage)
- a couple of leaves kale (I prefer the Tuscan kale for this recipe as it is softer)
- 1 capsicum/bell pepper red, julienned
- 3-4 spring onions sliced on the angle
- 2 avocado peeled and diced
- 1 Handful fresh coriander or cilantro leaves, chopped
-
The Chilli Macadamias
- 40 Grams butter BUY
- 1/2 Teaspoon garlic powder
- 1 Teaspoon ground chilli
- 1 Pinch dried red chilli flakes
- 1-2 Pinches pink salt flakes BUY
- 1 Cup raw macadamias chopped into small pieces BUY
Do
- 1
To make the dressing, place all ingredients into the Thermomix bowl and blend 10 sec/speed 10. Taste and adjust seasoning. Repeat blending if needed. Set aside.
- 2
Combine all salad ingredients in a large mixing bowl and toss with the dressing. This can sit for up to 2 hours in the dressing with no problem.
- 3
To make the Chilli Macadamias, melt the butter in a small frying pan until foamy. Add the spices and stir to combine, then add the nuts and fry them, stirring occasionally, until brown and fragrant. Add salt to taste. Adding salt will reduce the heat and balance the dish more.
- 4
Cool the nuts before sprinkling on top of the salad and get stuck in. You could prep all of these components separately in advance and just combine on demand.
- 5
This salad and dressing will work well with chicken leftovers...or sliced steak for that matter. It is crunchy, savoury, sweet and fresh!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
