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Green Apple, Jicama, and Prawn Salad with Mint, Lemongrass, and Dijon Dressing by Sandy serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Course: Salad

Amount Per Serving
Calories: 340
Fat: 28.2g
Cholesterol: 27mg
Sodium: 138mg
Carbohydrate: 18.7g
Fiber: 2.5g
Protein: 3.6g

Source: allrecipes.com

Prep30 Min

Cook5 Min

Total45 Min

Serves

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 | Numbered...

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.

Rinse shrimp with cold water to cool completely. Peel, devein, and slice shrimp in half lengthwise; set aside in a bowl.

Toss apple, jicama, and carrots together in a large bowl.

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.

Pour dressing over apple mixture; toss until well mixed. Cover salad and shrimp separately with plastic wrap; refrigerate until ready to serve.

Mix shrimp into salad before serving; garnish with cilantro.

Ingredients:

Directions:

Categories:

Dairy Free
Main Dishes
Salads
Wheat Gluten Free