Fish/ Gluten Free/ Low Carb/ Paleo/ Salads

Prawn, Zucchini (Courgette) and Lemon Salad

A summer salad with prawns, zucchini and lemons!  Perfect for a bbq or indoors when it’s raining outside!

I cooked this for a recent bbq and it soon disappeared which I took to be a sign of approval.  Mind you, I used large prawns that are usually a crowd pleaser.   As a vegetarian, what do I know..I cannot taste it, I just guess the flavours and hope for the best.  A clean bowl/plate is the best indication that it was well received!

 INGREDIENTS

2 small lemons, peeled, flesh roughly chopped, membranes removed

1/4 cup light sour cream

2 tspn Dijon mustard

2 tspn olive oil

2 large zucchini (courgettes),  cut into chunks

15 large prawns, peeled, deveined, (tails intact)

1 bag of salad of choice

METHOD

    • Mix the lemon, sour cream, mustard and 1 tablespoon warm water in a large bowl, then season.
    • Cook the zucchini (courgette) on a medium bbq or on a chargrill pan. Cook, turning once, for 2-3 minutes or until lightly charred and slightly softened.
    • Add zucchini to the bowl with the dressing.
    • Cook prawns, in batches, on the bbq or chargrill pan for  5 minutes or until cooked through on both sides.
    • Add the prawns and salad leaves to the bowl with the zucchini, then toss and serve.
    • Eat and enjoy!
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