Pineapple-Carrot-Salad with Prawns

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cooks today: Pineapple-Carrot-Salad with Prawns

Preparation: 15 Minutes
Cooking Time: 10 Minutes
Total: 25 Minutes

Category: fish, seafood, salad recipes, light dishes

Recipe Rating:
4von5

Pineapple-Carrot-Salad with Prawns © Monika Cartwright
Pineapple-Carrot-Salad with Prawns © Monika Cartwright

Ingredients (for 2 Servings):

  • 150 Grams of prawns, peeled and deveined
  • 1 Small pineapple
  • 1 Apple
  • Juice of ½ lemon
  • 1 Carrot
  • 2 Figs
  • 100 Grams of whole milk yogurt
  • 1 tsp. medium-strenght mustard
  • 2 tbsp. white balsamic vinegar
  • Salt
  • Freshly ground black pepper
  • 1 tsp. sugar
  • 1 tbsp. sunflower oil
  • 2 stalks of mint
  • ½ tsp. of pink pepper berries



Preparation:

Clean the pineapple, peel it and halve, afterwards cut out the stalk. Cut the pineapple flesh into thin slices. Wash apples, dry them, quarter them, remove seeds, cut into thin slices and sprinkle the slices with lemon juice. Peel carrots with a peeler and cut them into thin strips. Wash figs, dry them and cut them into wedges.

Scramble the yogurt, mustard and vinegar, season with salt, pepper and sugar. Wash shrimps and pat them dry. Heat up oil in a pan add the shrimp and fry them for approximately 3 – 4 minutes. Season with salt and pepper. Wash mint, shake dry and pluck off the leaves.

Serve the pineapple, apple, carrots and figs on a plate, sprinkle the dressing on it and spread shrimp and mint on top.

Use a mortar to crush the pink berries, sprinkle the crushed berries on the salad and serve it with the remaining dressing.

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