Monika 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:
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:
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.