Most unlikely bedfellows, prawns and strawberries snuggle up together happily in this vibrant salad that truly celebrates British summer time. A joy to eat on it’s own or as a side to barbecued fish: light, refreshing and simply yummy! Give it a go with beautifully ripe strawberries – you’ll be converted, I promise!
Serves 4 as a side salad
What you need…
350g jumbo king prawns, cooked
200g British strawberries, hulled and halved
A handful fresh mint leaves, torn
Handfuls of your favourite salad leaves. I use rocket, little gem and basil
for the dressing
2 tablespoons olive oil
1 dessertspoon white wine vinegar
1 teaspoon runny honey
A squeeze of lemon juice
Sea salt and black pepper
What to do…
In a screw top jar, chuck in the dressing ingredients, pop on the lid and shake like mad. Set aside.
Clean the salad leaves and tear if necessary.
Tip the salad leaves, strawberries, mint and prawns into a pretty salad bowl.
When you are ready to serve, shake the dressing again, pour over the salad and toss so that all the ingredients are evenly mixed together. Serve on it’s own or with barbecued fish and a lovely cold glass of white wine: totally delicious! Summer on a plate, right there!
Don’t know – I think I made this one up.
It’s salad so it’s not hard!