For the dressing
freshly squeezed lime juice
crushed red pepper flakes
For the salad
cooked king prawns (7-8 prawns per salad)
quinoa (cooked weight)
red pepper, cut into thin bite-sized strips (prepped weight)
carrot, peeled and shredded (prepped weight)
cucumber, peeled, seeded and finely diced (prepped weight)
spring onions, finely chopped
chopped fresh coriander
To make the dressing, whisk the lime juice, fish sauce, olive oil, sugar and crushed red pepper flakes together, make sure the sugar has dissolved.
Pour half the dressing over the prawns and allow to marinade whilst making the rest of the salad.
Arrange the salad and place the rest of the dressing in a 1oz pot.
Per 417g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.