Mojito Prawn Zucchini Salad

During the Summer I love to experiment with light, bright, fresh flavours! The winter is a great time for warm, hearty, savoury meals but with the hot weather that comes with Summer I definitely tend to lighten things up!

In our city there’s a little market called Sunterra and they have a fantastic deli with a smorgasbord of healthy salads, entree options, and side dishes! I recently popped by and picked up a new dish “Mojito Prawns”. Although I didn’t get a recipe, the container had a little list of ingredients and I figured I could work with the list to recreate something similar at home! 

I’m a huge fan of prawns! Seafood is definitely a favourite of mine but here in the prairies we don’t often get a huge supply (which is why I went seafood crazy during our recent San Francisco trip!). Shrimp, or prawns, whatever you choose to call them are a great source of lean protein! They are relatively expensive here though, so I enjoy them only once in a while in tacos or a dish like this!

The Mojito Prawns at Sunterra is comprised simply of cooked prawns and bell peppers in a delicious minty, limey, cilantro dressing!

Using the ingredients list I went to work to make a similar dressing/marinade of my own and chose to grill the marinated prawns, then toss more of the mojito dressing with fresh, crunchy vegetables and creamy avocado over a bed of spiralized zucchini pasta using my spiralizer!

If you are a fan of mint, this recipe is most definitely a must-make!

The recipe was light, refreshing, and yet… it was still filling because of the sheer volume of vegetables! Healthy, tasty, and easy… a perfect dish for any Summer night!

Mojito Prawn Salad

 

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Prep time

35 mins

Total time

35 mins

 

Serves: 2

Ingredients

• Mojito Marinade/Dressing:
• ½ tablespoon canola oil
• ½ tablespoon honey
• juice of 2 limes
• ¼ cup chopped fresh mint
• ¼ cup chopped fresh cilantro
• ¼ tsp salt
• ¼ tsp pepper
• Salad:
• 14 large prawns, raw
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• ¼ of a red onion, sliced
• 1 large zucchini, spiralized or sliced into pasta strips with a mandolin, or cubed
• 1 avocado, peeled and diced

Instructions

1. Prepare the dressing by whisking together the ingredients, divide into two bowls.
2. Add the prawns to the dressing in one bowl, toss to coat, and set aside.
3. In another bowl add the bell peppers, onion, diced avocado and the remaining dressing and toss to coat.
4. Place both bowls (prawns and salad) in the fridge for 30 minutes. Meanwhile, spralize the zucchini and split between two bowls. Season lightly with salt and pepper.
5. After 30 minutes grill the prawns on the bbq until cooked (this only takes a few minutes, they cook fast!).
6. Add the cooked prawns to the salad and toss to coat everything again in the dressing.
7. Split salad with prawns between the two bowls with the spiralized zucchini.
8. Enjoy!

3.5.3208

Christal

Nutritionist in the Kitch