Green Apple, Jicama, and Prawn Salad with Mint, Lemongrass, and Dijon Dressing
12 medium shrimp
1 cup matchstick-cut Granny Smith apple
1 cup matchstick-cut jicama
½ cup matchstick-cut carrots
½ cup fresh mint leaves
½ cup extra virgin olive oil
3 tablespoons white sugar
2 tablespoons white vinegar
1 tablespoon Dijon mustard
1 teaspoon chopped garlic
1 teaspoon chopped lemongrass
2 sprigs cilantro
Bring a small pot of water to boil. Cook shrimp in boiling water until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes; drain.
Rinse shrimp with cold water to cool completely. Peel, devein, and slice shrimp in half lengthwise; set aside in a bowl.
Toss apple, jicama, and carrots together in a large bowl.
Place mint leaves, olive oil, sugar, vinegar, Dijon mustard, garlic, and lemongrass in a food processor. Pulse until blended but slightly chunky, about two 10-second intervals.
Pour dressing over apple mixture; toss until well mixed. Cover salad and shrimp separately with plastic wrap; refrigerate until ready to serve.
Mix shrimp into salad before serving; garnish with cilantro.
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