Warm Prawn & Portobello Salad
I had cake today.. Lots of cake.. So I thought I would have a light dinner to balance things a little.. I had some prawns in my fridge, cherry tomatoes, avocadoes and Portobello mushrooms.. Perfect ingredients for a warm dinner salad..
Serves 2 (as a starter or light meal)
- 12 medium sized prawns, de-shelled and de-veined
- 1 avocado, cut in chunks
- 1 pack of cherry tomatoes, cut in half
- 2 large Portobello mushrooms, cut in length
- 3 - 4 cups iceberg lettuce, chopped
- 2 tsp of Dijon mustard
- 2 tsp vinegar
- 1 tsp lemon juice
- 2 TBL nut oil
- pinch of sugar, salt & pepper
- toasted sesame to sprinkle
Heat some olive oil in a pan and sauté the tomatoes and mushrooms for a few minutes over medium to high heat.. Just until they soften up a little, then set them aside.. In the same pan, add a little more oil and sauté the prawns until they curl slightly, for about 2 minutes (don’t forget to season with salt and pepper)..
In the mean time make your vinaigrette.. Whisk together mustard, lemon juice and vinegar, then gradually add the oil, season with salt and pepper and a pinch of sugar.. Now plate your salad starting with the lettuce and avocado, top with the warm tomatoes, mushrooms and prawns, and pour the dressing before you finish with a generous sprinkle of toasted sesame.. Bon Appétit!