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🥗 Colorful Salad with Prawn Tails

652 kcal · 30 min · 4 servings

Ingredients

• 150 g cream quark
• 100 g plain yogurt
• 2 tbsp whipping cream (at least 30% fat content)
• 2 tbsp lemon juice
• 1 tbsp chive rings
• salt
• pepper (from the mill)
• 400 g mixed leaf salad (e.g. Lollo Bianco, frisée, beet leaves, Lollo Rosso)
• 32 giant prawns (peeled and deveined)
• 3 garlic cloves
• 7 tbsp olive oil
• paprika powder (to taste)
• 4 ripe tomatoes
• 2 tbsp white balsamic vinegar

Instructions

1. 1. Put the quark, the yogurt, and the cream into a bowl.
2. 2. Add one tablespoon of lemon juice and the chive rings.
3. 3. Season the mixture with salt and pepper to taste.
4. 4. Wash the salad thoroughly under running water.
5. 5. Spin the salad dry or pat it dry.
6. 6. Remove any wilted greens from the salad.
7. 7. Tear the salad leaves into bite-sized pieces.
8. 8. Rinse the prawns under cold water.
9. 9. Thread the prawns onto skewers.
10. 10. Peel the garlic.
11. 11. Chop the garlic finely.
12. 12. Mix the chopped garlic with four tablespoons of oil.
13. 13. Add the remaining lemon juice to the oil-garlic mixture.
14. 14. Season the marinade with salt, pepper, and paprika powder.
15. 15. Brush the prawn skewers with the marinade.
16. 16. Let the skewers marinate for thirty minutes.
17. 17. Preheat the grill.
18. 18. Grill the skewers on the hot grill.
19. 19. Grill the skewers for two to three minutes on each side.
20. 20. Wash the tomatoes under running water.
21. 21. Remove the stem area from the tomatoes.
22. 22. Cut the tomatoes into quarters.
23. 23. Mix the remaining oil with the vinegar.
24. 24. Season the vinaigrette with salt and pepper.
25. 25. Arrange the salad on plates.
26. 26. Add the tomato quarters to the salad.
27. 27. Drizzle the vinaigrette over the salad.
28. 28. Place two skewers on the salad each.
29. 29. Serve the herb dip alongside.

Nutrition per serving

• kcal: 652
• Protein: 82 g · Fett/Fat: 30 g · Carbs: 11 g