The sharpness of the Dijon mustard lends itself beautifully to the crisp freshness of this summer prawn salad.
Created by | Spinneys |
Prep time | 20 minutes |
Cook time | 10 minutes |
Serves | 4 |
Cuisine | French |
Diet | Healthy |
Preparation | Easy |
Calories | 440 |
Fat | 11.7g |
Saturates | 2.3g |
Protein | 59.4g |
Carbs | 23.6g |
Sugars | 8.9g |
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details |
Ingredients
Cooking Instructions
Download PDFTo make the dressing, combine the lemon and orange juice, olive oil, Dijon mustard, and sea salt and refrigerate.
Clean and devein the prawns. Place the prawns in a steamer set over simmering water and steam for 5-10 minutes or until they turn pink. Remove from the steamer and set aside to cool. Once cool, remove the shells from the prawns.
To make the salad, finely slice the fennel and peel and segment the oranges.
Arrange the sliced fennel and orange segments on serving plates. Top with the prawns and drizzle with the dressing. Garnish with fennel fronds, season and serve immediately.