Basil And Ginger Prawns On Pineapple Salad
Serves: 2-Mar
INGREDIENTS
1/4 cup well-packed basil leaves
2 tblsp roughly chopped fresh ginger
4-6 tblsp Alfreshco Butteroil
grated rind one lemon
1/2 tsp each salt and sugar
250 gram green prawns ( uncooked)
1 avocado, peeled and sliced
3 spring onions, trimmed and sliced
1 tblsp shredded ginger (optional)
1/2 cup basil leaves, torn
2-3 cups torn salad leaves
1 tblsp brown sugar
grated rind one lemon
2 tblsp roughly chopped fresh ginger
4-6 tblsp Alfreshco Butteroil
grated rind one lemon
1/2 tsp each salt and sugar
250 gram green prawns ( uncooked)
Pineapple and Basil Salad
1/2 small sweet pineapple, cut into wedges and sliced1 avocado, peeled and sliced
3 spring onions, trimmed and sliced
1 tblsp shredded ginger (optional)
1/2 cup basil leaves, torn
2-3 cups torn salad leaves
Lemon Dressing
1/4 cup Good Taste Company Vinaigrette1 tblsp brown sugar
grated rind one lemon
A fresh salad combination topped by prawns flavoured with a basil and ginger paste.
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METHOD
1. Process the basil, ginger, Alfreshco Butteroil, lemon rind, salt and sugar together to make smooth paste. Peel the prawns if they still have their shells on, rinse and devein before tossing through the basil paste. Cover and set aside for 30 minutes.
2. Prepare the salad by tossing all ingredients together in a bowl with dressing.
3. Cook the prawns in a medium-hot frying pan until they just turn pink colour. Do not overcook as they will shrivel in size and become tough.
4. Serve the salad over grilled chunky bread slices and top with the prawns. Garnish with lemon rind if wished.
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