The sharpness of the Dijon mustard lends itself beautifully to the crisp freshness of this summer prawn salad.
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | French |
| Diet | Healthy |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 440 |
| Fat | 11.7g |
| Saturates | 2.3g |
| Protein | 59.4g |
| Carbs | 23.6g |
| Sugars | 8.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
To make the dressing, combine the lemon and orange juice, olive oil, Dijon mustard, and sea salt and refrigerate.
2
Clean and devein the prawns. Place the prawns in a steamer set over simmering water and steam for 5-10 minutes or until they turn pink. Remove from the steamer and set aside to cool. Once cool, remove the shells from the prawns.
3
To make the salad, finely slice the fennel and peel and segment the oranges.
4
Arrange the sliced fennel and orange segments on serving plates. Top with the prawns and drizzle with the dressing. Garnish with fennel fronds, season and serve immediately.
