Salad isn’t boring, it’s just chronically misunderstood; this recipe is a refresher on how to get the most out of your relationship with it! It’s a protein-packed dish which takes mere seconds to throw together and packs a host of flavours as well as some unusual textural surprises. It’s light, lean, nutritious and also works as a great post workout meal. For the piece de resistance, I’ve added some fresh, plump, juicy raspberries! The low GI sweetness of these little red cones compliments the crunchy textures and savoury flavours of the broader dish fabulously, and overall makes it taste fresher and lighter. What’s more, the colour renders the dish less drably green by introducing some visual variation to excite the eye as much as the taste buds! A beautiful, timely reminder that spring is on its way which is a big deal for us Swedes 🙂 I hope you love it too; on the off chance you prefer something more carby, I’ve provided an alternative ‘progression’ of the dish, invoking the timeless formula of the whole grain wrap… Click MORE for the full recipes and how-to…
- Finely chop the chilli, and remove the seeds add to a large bowl with the crushed garlic, chopped coriander, lime, soy sauce and sesame oil. Put 20% of the sauce on the side to use as dressing. With the remaining mixture add the prawns and let them marinate in the fridge for circa 1hour.
- Put the prawns on skewers and lightly grill the prawns for a few seconds on each side. Once grilled drizzle some extra dressing on the prawns.
- Toss the fresh spinach in a large bowl with the last of the dressing and mix until coated; then add to a plate. Slice some avocados and additional vegetables for delicious garnish purposes.
- ALTERNATE: This also tastes beautiful in a tortilla wrap. In which case grill the tortillas for 30 seconds on each side, pop the ingredients in and devour!