Friday, 9 July 2010

Prawn salad with mustard-yogurt dip

Another super simple salad for the hot summer days. I like to dip the prawns in the yogurt-mustard mixture (instead of using it as a salad dressing) for the extra cooling effect with a kick.

For the salad toss the chopped tomato, lettuce, pepper and ready-to-eat prawns with some olive oil and lemon juice. Sprinkle some dried dill, and stir everything together.

To make the mustard-yogurt dip mix the plain yogurt with the mustard and dill. Either honey or agave syrup can be added for a bit of sweetness (I find the agave to be a better fit as it's a more neutral sweetener).

Serves 2.


Prawn Salad
● 1 packet large king prawns (about 240 grams)
● 1 yellow pepper
● 1/2 lettuce head
● 1 medium tomato
● lemon
● olive oil
● dried dill

Mustard Yogurt Dip
● 1 tsp mustard
● 4 tbsp plain yogurt
● 2 tsp honey or agave syrup
● dried dill

No comments:

Post a Comment