Featured Flavor Categories
Featured Flavor Categories
For the Salad:
1 lb raw, large prawns, shelled, deveined and rinsed
4 cups leafy salad green mix, such as spinach, kale, and arugula
1 (15 oz) can California Cling Peaches slices, strained
1 cup cooked brown rice
1 cup canned black beans, strained and rinsed
⅓ cup red onion, sliced thin
⅓ cup cucumber slices
Mint sprigs to garnish
For the Dressing:
1 lime, zest and juice
2 Tbsp rice wine vinegar
1 Tbsp fresh mint, chopped
⅓ cup olive oil
1 tsp sriracha
Pinch of salt and pepper
In a jar with a tight fitting lid, blend all dressing ingredients by shaking well. Set aside.
In a large bowl toss prawns with a tablespoon of dressing to coat. Sprinkle with salt and pepper.
Cook prawns over a preheated grill or cast iron skillet until just barely cooked through, 3-5 minutes. Set aside.
In two large salad bowls or a serving platter layer in the remaining salad ingredients. End with peaches and grilled prawns on top.
Drizzle with dressing and fresh mint.
