🍽️ Fresh Prawn Salad with Pineapple

Name: Fresh Prawn Salad with Pineapple
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g mixed baby lettuce; 2 carrots; 250 g cherry tomatoes; 250 g pineapple flesh; 1 garlic clove; 400 g shrimp (kitchen-ready; peeled, deveined); 4 tbsp olive oil; salt; pepper; 1 tsp honey; 4 tbsp balsamic vinegar; 1 tsp mustard

264 kcal · 30 min · 4 servings

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Ingredients

200 g mixed baby lettuce
2 carrots
250 g cherry tomatoes
250 g pineapple flesh
1 garlic clove
400 g shrimp (kitchen-ready; peeled, deveined)
4 tbsp olive oil
salt
pepper
1 tsp honey
4 tbsp balsamic vinegar
1 tsp mustard

Instructions

1. Wash the leaf salad thoroughly and shake it dry. Peel the carrots and grate them coarsely. Wash the cherry tomatoes and cut them in half. Cut the pineapple flesh into strips and then into thin slices.
2. Peel the garlic clove and chop it finely. Rinse the prawns and pat them dry. Brush a frying pan with one teaspoon of oil and heat it. Fry the prawns in it over medium heat for five minutes until golden brown, stirring in the garlic. Season everything with salt and pepper.
3. Whisk honey, balsamic vinegar, mustard, and the remaining oil well together for the dressing. Season the mixture with salt and pepper. Arrange the leaf salad, tomatoes, carrots, and pineapple on plates. Distribute the prawns on top and drizzle the salad with the dressing.

Nutrition per serving

kcal: 264
Protein: 21 g · Fett/Fat: 12 g · Carbs: 18 g