Prawn, dill and fennel salad with buttermilk dressing

Cooking Salads Prawn, dill and fennel salad with buttermilk dressing

Theres nothing better than having friends and family around for Easter and sharing beautiful food. This recipe turns delicious fresh seafood into a wonderful Easter feast.

Lables: High protein Low carb Low kilojoule Lower gi Fish free Gluten free Peanut free Sesame free Tree nut free Wheat free
  1. Combine prawns, oil and garlic in a bowl. Season with pepper. Cover, refrigerate for 30 minutes.
  2. Meanwhile, make dressing. Combine buttermilk, mayonnaise and lemon juice in a bowl. Season with salt and pepper. Cover, refrigerate until required.
  3. Heat a char-grill or barbecue plate to medium-high. Cook prawns, turning, for 3 to 5 minutes or until changed in colour and cooked through. Transfer to a bowl. Add fennel, onion, spinach mixture, dill and grapefruit.
  4. Toss gently to combine. Serve the salad drizzled with dressing.

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1kg medium uncooked prawns, peeled , deveined
1 tbsp olive oil
2 garlic cloves, crushed
2 baby fennel bulbs, trimmed, very thinly sliced
1 small red onion, halved, thinly sliced
120g baby spinach and rocket mix
2 tbsp chopped fresh dill leaves
1 medium pink grapefruit, peeled, segmented
1/2 cup buttermilk
1/2 cup whole-egg mayonnaise
2 tbsp lemon juice

Adv

Autors
Preparation time
20
Cooking time
5
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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