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Through the U.S. Department of Agriculture’s Foreign Agriculture Service (FAS), CCPB receives Market Access Program (MAP) funding to promote California cling peaches in international markets. Export market development efforts are concentrated on Canada and Mexico.

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Ingredients

Salad bowl

  • 2 lbs. raw large Prawns, shelled & deveined
  • 4 cups leafy Salad Green mix, such as
  • spinach, kale, and arugula
  • 1 can (15oz.) California Cling Peach slices or halves
  • 1 cup cooked Brown Rice
  • 1 cup canned Black Beans, drained & rinsed
  • 1/3 cup Red Onion, sliced thin
  • 1/3 cup Cucumber slices
  • Mint sprigs to garnish

Dressing

  1. 1 Lime, zest & juice
  2. 2 tbsp Rice Wine Vinegar
  3. 1 tbsp Fresh Mint, chopped
  4. 1/3 cup Olive Oil
  5. Pinch Salt & Pepper
  6. Sriracha, a teaspoon or more

Preparation

  1. In a jar with a tight fitting lid, blend all dressing ingredients by shaking well. Set aside.
  2. In a bowl toss prawns with a tablespoon of dressing to coat. Sprinkle with salt & pepper.
  3. Cook prawns over a preheated grill or cast iron pan until just barely cooked through, 3-5 minutes. Set aside.
  4. In two large salad bowls or a serving platter layer in the remaining salad ingredients. End with peaches and grilled prawns on top.
  5. Drizzle with dressing and fresh mint.