Beautiful Rainbow Prawn Salad

Ingredients

Salad

• 3 cups (750 mL) spring greens, washed and spun dry
• 1 small, raw red beetroot, peeled and spiralized
• 1 small carrot, peeled and thinly shaved on the diagonal
• 1/2 cup (125 mL) sugar snap peas, blanched in lightly salted water
• 4 large red radishes, thinly shaved
• 2 Belgian endive, separated into leaves
• 1 Persian cucumber, cut into matchsticks
• 1/2 cup (125 mL) thinly shaved red onion
• 1/2 cup (125 mL) pea shoots
• 1 Tbsp (15 mL) extra-virgin olive oil
• 8 large prawns, tail on, peeled, and deveined
• 1 tsp (5 mL) ground cumin
• 1/2 tsp (2 mL) smoked paprika
• 1/4 tsp (1 mL) sea salt
• 2 Tbsp (30 mL) toasted cashews, chopped
• 1 Tbsp (15 mL) black sesame seeds

Dressing

• 1/4 cup (60 mL) tahini sauce
• 2 Tbsp (30 mL) lemon juice
• 1 Tbsp (15 mL) maple syrup
• 1 small garlic clove, smashed and minced
• Pinch of salt