Prawn Peanut Pineapple Salad
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 35mins
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- Serves
- 6
-
- Calories
- 907
A delicious main meal summer salad, or just part of an incredible poolside feast. Definitely a keeper and you can make it stretch as far as you want.
Inspired by: https://tenina.com/recipes/prawn-peanut-pineapple-saladrecipe updated 12 Jan 2022
Ingredients
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- Lime
- 2
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- Mint leaves
- 40 g
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- Coriander
- 14 g
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- Fresh chives
- 25 g
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- Fresh chilli
- 1
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- Prawn
- 600 g
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- Pineapple
- 1
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- Avocado
- 2
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- Garlic clove
- 3
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- Red onion
- ½
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- Fish sauce
- 50 g
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- Extra virgin olive oil
- 40 g
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- Coconut sugar
- 20 g
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- Peanuts
- 300 g
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- Baby spinach
- 200 g
Tools
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Oven
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Wooden spoon
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TM5
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Large serving bowl
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Baking sheet - 18 x 13"
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Tm5 bowl
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Varoma tray - tm5
Step preview
- Add garlic clove, red onion, fish sauce, extra virgin olive oil, lime, coconut sugar, mint leaves and cilantro to the TM bowl
- Blend with MC on - 15 sec, speed 6
- Then add fresh chives and fresh chilli to the dressing
- Mix - 3 sec, reverse speed 3, then remove from bowl and set aside
- Add peanuts to a clean baking sheet
- Place into cold oven and bake until fragrant - 10-15 min, 200°C
- Let cool slightly
- Add prawns to the varoma tray
- Pour water into Thermomix bowl and set Varoma into position
- Steam - 10 min, Varoma, speed 3
- Stir prawns and make sure they are cooked through. Add a few minutes cooking time as needed
- Add pineapple, avocado and baby spinach to a clean large serving bowl
- Pour dressing into salad
- Transfer prawns to salad
- Toss with slotted spoon
- Garnish with roasted peanuts and a few extra coriander leaves and serve immediately