Mexican Prawn Salad

Name: Mexican Prawn Salad with Paprika Honey Dressing
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Prawns; 5 Grams of Fajita seasoning; 1 Piece of Garlic cloves; 2 Tbsp of Olive oil; 15 ML of Red vinegar; 6 Grams of Dijon mustard; 15 Grams of Honey; 2 Grams of Paprika powder; 2 Grams of Chilli flakes; 145 Grams of Sweet corn kernels; 200 Grams of Romaine lettuce; 150 Grams of Cherry tomatoes; 1 Piece of Red pepper; 75 Grams of Feta cheese; 20 Grams of Pumpkin seeds; 1 Piece of Shallots; 1 Piece of Lime

with Paprika Honey Dressing

This colourful salad brings together tender prawns, crisp veg and a smoky-sweet honey paprika dressing for a fresh take on Mexican-inspired flavour.

8 Reviews

Cals 435 · Prot 38 · Carbs 43 · Fat 14

Low Carb

Family Friendly

Calorie Smart

30 min

Mexican Prawn Salad with Paprika Honey Dressing

This colourful salad brings together tender prawns, crisp veg and a smoky-sweet honey paprika dressing for a fresh take on Mexican-inspired flavour.

8 Reviews

Cals 435 · Prot 38 · Carbs 43 · Fat 14

Low Carb

Family Friendly

Calorie Smart

Ingredients

Prawns

Prawns 7*

350 Grams

Fajita seasoning

5 Grams

Dressing

Garlic cloves

1 Piece

Olive oil

2 Tbsp

Red vinegar

15 ML

Dijon mustard 13*

6 Grams

Honey

15 Grams

Paprika powder

2 Grams

Chilli flakes

2 Grams

Salad

Sweet corn kernels

145 Grams

Romaine lettuce

200 Grams

Cherry tomatoes

150 Grams

Red pepper

1 Piece

Feta cheese 4*

75 Grams

Pumpkin seeds

20 Grams

Shallots

1 Piece

To serve

Lime

1 Piece

Allergens

*7 Crustaceans, *13 Mustard, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1819 / 435
Fats (g)	13.9
of which saturated (g)	4.6
Carbohydrates (g)	43
of which sugars (g)	20.9
Fibers (g)	9.4
Proteins (g)	37.6
Salt (g)	4.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Mix dressing

Peel and finely chop or mince the garlic.
In a small bowl, combine the olive oil, red vinegar, Dijon mustard, honey, garlic, paprika powder and a pinch of chilli flakes(spicy!), to taste.
Mix until smooth.
Set aside for serving.

2 Fry sweet corn

Drain the sweet corn kernels.
Heat a large pan over high heat with a small drizzle of oil.
Fry the sweet corn kernels for 3-4 min until starting to char.

3 Mix salad

Trim and roughly chop the lettuce.
Cut the cherry tomatoes in half.
Deseed the red pepper and cut into small bite-sized pieces.
Peel and finely chop the shallot.
Combine all salad ingredients and the charred sweet corn in a bowl.
Crumble the feta over the top.
Add the pumpkin seeds.

Tip! The shallot is a strong flavour, use less if you are sensitive to raw onion.

4 Fry prawns

Drain the prawns on kitchen paper.
Heat a non-stick pan over medium-high heat with a drizzle of oil.
Fry the prawns with the fajita seasoning and a pinch of salt for 2-3 min until pink and cooked through.
Remove from the pan.

5 Serve

Cut the lime into wedges.
Add the cooked prawns to the salad.
Serve the Mexican Prawn Salad drizzled with Honey Paprika Dressing and a squeeze of lime juice, to taste.