Green Apple, Jicama, and Prawn Salad with Mint, Lemongrass, and Dijon Dressing |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A Southeast Asian chopped salad bursting with exotic flavors. Sweet yet tart. My boyfriend was surprised when I duplicated this salad after we raved about it at a popular restaurant in San Francisco. Enjoy. Ingredients:
12 medium shrimp |
1 cup matchstick-cut granny smith apple |
1 cup matchstick-cut jicama |
1/2 cup matchstick-cut carrots |
1/2 cup fresh mint leaves |
1/2 cup extra virgin olive oil |
3 tablespoons white sugar |
2 tablespoons white vinegar |
1 tablespoon dijon mustard |
1 teaspoon chopped garlic |
1 teaspoon chopped lemongrass |
2 sprigs cilantro |
Directions:
1. Bring a small pot of water to boil. Cook shrimp in boiling water until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes; drain.
2. Rinse shrimp with cold water to cool completely. Peel, devein, and slice shrimp in half lengthwise; set aside in a bowl.
3. Toss apple, jicama, and carrots together in a large bowl.
4. Place mint leaves, olive oil, sugar, vinegar, Dijon mustard, garlic, and lemongrass in a food processor. Pulse until blended but slightly chunky, about two 10-second intervals.
5. Pour dressing over apple mixture; toss until well mixed. Cover salad and shrimp separately with plastic wrap; refrigerate until ready to serve.
6. Mix shrimp into salad before serving; garnish with cilantro.
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