Prawn, pumpkin seed, pomegranate and avo salad with lemon curd dressing – Food & Home Magazine
Summer entertaining made easy with a vibrant prawn, pumpkin seed, pomegranate and avocado salad, dressed in a zesty lemon curd dressing. Perfect for lunches or braais!
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Skillet
- Stove
- Mixing bowl
- Serving platter
- Paper towel
- Measuring spoon
- Spoon
Ingredients
- <h3>LEMON CURD DRESSING</h3>
- 30ml (2 tbsp) olive oil
- 15ml (1 tbsp) fresh lemon juice
- 60ml (4 tbsp) lemon curd
- 15ml (1 tbsp) Dijon mustard
- salt
- freshly ground black pepper
- <h3>PRAWNS</h3>
- 30ml (2 tbsp) butter
- 5ml (1 tsp) olive oil
- 200g prawns, peeled and deveined
- 5ml (1 tsp) paprika
- fresh lemon juice, to squeeze
- <h3>SALAD</h3>
- 3 celery stalks
- 3 medium beetroot, thinly sliced
- 80g baby spinach leaves
- 1 avocado, peeled and sliced
- 1 cucumber, ends trimmed, halved and thinly sliced
- 80ml (⅓ cup) pomegranate rubies
- 30g pumpkin seeds, lightly toasted
- lemon wedges, to squeeze
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