The days are getting longer and the sunshine is starting to feel warm against the skin. This can only mean one thing – we are entering The Season of Salads! The warmer the days get, the more we crave the green stuff. To boost the protein of this salad, I added a good scoop of quinoa and grilled a few herby-marinaded prawns.
The prawns can be marinated for as little as 30 minutes, if you’re in a rush, or up to a few hours, if you have the time. A portion of the marinade is mixed into quinoa, to boost the flavour.
The bulk of the salad is composed of vegetables, so the sky is the limit with what you want to put in it. The contenders for this meal were peppers (spicy and mild), cabbage, spinach, mushrooms, cherry tomatoes and broccoli. It’s really a personal preference, whatever takes your fancy.
Grill or pan-fry the prawns, and add to the salad.
This salad holds up well in the fridge and tastes even better the next day for lunch!
- Serves: 4 bowls
- Serving size: 1 bowl
- Calories: 300
- Fat: 12.7 g
- Saturated fat: 1.8 g
- Carbohydrates: 30.4 g
- Sugar: 8.9 g
- Sodium: 557 mg
- Fiber: 7.5 g
- Protein: 19.2 g
- Cholesterol: 110 mg
- 1 lime, zest and juice
- 3 - 4 tbsp olive oil
- 4 green onions, white and light green parts, chopped
- Handful of fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 2 cloves garlic, chopped
- 1 tsp red pepper flakes
- Pinch sea salt
- 350 g prawns, peeled and deveined
- ⅓ cup quinoa, rinsed and cooked
- ½ small head red cabbage, thinly sliced
- ½ small head broccoli, cut into florets
- 2 bell peppers, diced
- 1 Anaheim pepper, diced
- 5 - 6 medium crimini mushrooms, sliced
- 2 handfuls spinach
- 10 - 12 cherry tomatoes, halved
- 1 tbsp white wine vinegar
- Salt and pepper to taste
- In a food processor or blender, combine all the herb sauce ingredients together and blend until almost smooth. Mix half of the herb mixture with the shrimp and set aside to marinade for at least 30 minutes.
- To cook the quinoa, bring ⅔ cup of water to a boil. Give the quinoa a good rinse under running water and add to the pot of boiling water. Turn the heat down to low, cover with a lid, and simmer for 15 minutes. Remove from heat and leave to sit (with the lid still on) for another 5 minutes. Fluff with a fork.
- Once cooled slightly, add the remaining herb sauce to the quinoa, along with the white wine vinegar. Add the chopped vegetables and mix well. Salt and pepper to taste.
- Heat a grill pan (or broiler) over high heat. Cook the shrimp until they just turn pink, about 2 minutes on each side. Serve the shrimp over the salad.