Citrus Prawn Salad

The prawns take center stage in this salad, marinated to perfection in a citrus-infused blend. A mixture of olive oil, freshly squeezed orange juice, lemon juice, crushed garlic, diced red onion, chopped parsley, and a pinch of red chili flakes creates a zesty and aromatic marinade. The prawns absorb these vibrant flavors, becoming tender and succulent as they soak.

Ingredients:

For the prawns:

1 tbsp. olive oil

1 orange, juiced

1 lemon, juiced

3 garlic cloves, crushed

1 tbsp. red onion, diced

1 tbsp. fresh parsley, chopped

pinch of red chili flakes

1 lb. (450g) raw prawns, cleaned

For the salad:

8 cups (600g) mixed green salad leaves

2 tbsp. olive oil

1 avocado, cubed

1 small red onion, diced

¼ cup (30g) flaked almonds

½ orange, juiced

½ lemon, juiced

salt & pepper

DIRECTIONS:

1.In a small bowl, whisk together the olive oil, orange juice, lemon juice, garlic, onion, half the parsley, and a pinch of red chili flakes. 

2.Heat a non-stick frying pan over a medium heat and add the sauce, bring to a simmer and cook until reduced half way, about 5-8 minutes. 

3.Add in the shrimps, season with salt and pepper, cover and cook for about 5 minutes until the prawns turn pink. Take of the heat, allow to cool slightly and top with the remaining parsley

4.Mix the shrimps with the salad greens in a large bowl. Drizzle with olive oil, add the avocado, red onion and flaked almonds. To serve, season to taste with salt and pepper and drizzle with more orange and lemon juice if required.