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 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
- 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
- Prepare the dressing by whisking together the ingredients, divide into two bowls.
- Add the prawns to the dressing in one bowl, toss to coat, and set aside.
- In another bowl add the bell peppers, onion, diced avocado and the remaining dressing and toss to coat.
- 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.
- After 30 minutes grill the prawns on the bbq until cooked (this only takes a few minutes, they cook fast!).
- Add the cooked prawns to the salad and toss to coat everything again in the dressing.
- Split salad with prawns between the two bowls with the spiralized zucchini.
Are you a fan of mint? What is your favourite way to enjoy this awesome herb? I’d love to hear about it in the comments below!
Nutritionist in the Kitch