Our rainbow salad pretty much covers all the colours of the rainbow. Chock full of healthy ingredients, it’s a bell ringer that’ll satisfy the fussiest of eaters. Grilled prawns top the dish with a light drizzle of tahini dressing laced overtop. Heart-healthy antioxidants with enormous eye appeal and delicious flavour—what more do you need in a dish?
Beautiful Rainbow Prawn Salad
Ingredients
- 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
- 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
Nutrition
Per serving:
- calories254
- protein10g
- fat15g
- saturated fat2g
- trans fat0g
- carbohydrates24g
- sugars8g
- fibre6g
- sodium281mg
Directions
01
On large serving platter, scatter spring greens. Top with beet, carrot, snap peas, radishes, endive, cucumber, red onion, and pea shoots. Lightly toss to mix. Set aside.
In skillet, heat oil. In bowl, toss prawns with cumin and smoked paprika. Tumble into skillet and stir-fry over medium-high heat for 1 to 2 minutes, until almost opaque. Transfer to plate and cool. Season with a little salt.
In blender, combine dressing ingredients. Whirl until creamy. Add a splash or two of water, if necessary, to thin dressing as you like.
Place prawns on rainbow salad. Drizzle with dressing and scatter chopped cashews and sesame seeds overtop.
Tip: For best results, shave carrots, radishes, and onion on a mandoline.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
