Prawn Peanut Pineapple Salad
Serves
6
Total Time
35mins
Calories
929
A delicious main meal summer salad, or just part of an incredible poolside feast. Definitely a keeper and you can make it stretch as far as you want.
- Lime2juice of
- Mint leaves40 gleaves of
- Coriander14 gleaves of
- Fresh chives25 gcoarsely chopped
- Fresh chilli1sliced
- Prawn600 gpeeled, tails in tact
- Pineapple1peeled, cored, diced
- Avocado2peeled, diced
- Garlic clove3
- Red onion½
- Fish sauce50 g
- Extra virgin olive oil40 g
- Coconut sugar20 g
- Peanuts300 g
- Baby spinach200 g
Ingredients
- 1. Add garlic clove, red onion, fish sauce, extra virgin olive oil, lime, coconut sugar, mint leaves and cilantro to the TM bowl
- 2. Blend with MC on - 15 sec, speed 6
- 3. Then add fresh chives and fresh chilli to the dressing
- 4. Mix - 3 sec, reverse speed 3, then remove from bowl and set aside
- 5. Add peanuts to a clean baking sheet
- 6. Place into cold oven and bake until fragrant - 10-15 min, 200°C
- 7. Let cool slightly
- 8. Add prawns to the varoma tray
- 9. Pour water into Thermomix bowl and set Varoma into position
- 10. Steam - 10 min, Varoma, speed 3
- 11. Stir prawns and make sure they are cooked through. Add a few minutes cooking time as needed
- 12. Add pineapple, avocado and baby spinach to a clean large serving bowl
- 13. Pour dressing into salad
- 14. Transfer prawns to salad
- 15. Toss with slotted spoon
- 16. Garnish with roasted peanuts and a few extra coriander leaves and serve immediately
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
