Beautiful Rainbow Prawn Salad - alive magazine

Name: Beautiful Rainbow Prawn Salad - alive magazine
Ingredients: 3 cups (750 mL) spring greens, washed and spun dry; 1 small, raw red beetroot, peeled and spiralized; 1 small carrot, peeled and thinly shaved on the diagonal; 1/2 cup (125 mL) sugar snap peas, blanched in lightly salted water; 4 large red radishes, thinly shaved; 2 Belgian endive, separated into leaves; 1 Persian cucumber, cut into matchsticks; 1/2 cup (125 mL) thinly shaved red onion; 1/2 cup (125 mL) pea shoots; 1 Tbsp (15 mL) extra-virgin olive oil; 8 large prawns, tail on, peeled, and deveined; 1 tsp (5 mL) ground cumin; 1/2 tsp (2 mL) smoked paprika; 1/4 tsp (1 mL) sea salt; 2 Tbsp (30 mL) toasted cashews, chopped; 1 Tbsp (15 mL) black sesame seeds; 1/4 cup (60 mL) tahini sauce; 2 Tbsp (30 mL) lemon juice; 1 Tbsp (15 mL) maple syrup; 1 small garlic clove, smashed and minced; Pinch of salt

www.alive.com

Our rainbow salad pretty much covers all the colours of the rainbow. Chock full of healthy ingredients, it’s a bell ringer that’ll satisfy the fussiest of…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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