A great grilled salad for spring and summer. Lots of flavor color and texture.
16 jumbo prawns peeled and deveined
3 tablespoons fresh lime juice (zest of half the lime)
2 tablespoons light miso
2 tablespoons olive oil
1 tablespoon finely grated ginger
1 large clove garlic minced
1 tablespoon brown sugar ( honey or maple syrup)
3 scallions slice thin
1/4 cup fresh lemon juice
1 tablespoon pure maple syrup ( or honey)
1 clove garlic minced
1 inch piece of ginger minced
1 tablespoon light miso
2 teaspoons sesame oil
3/4 cup extra virgin olive oil
salt & pepper
Mixed salad greens or arugula
Tangerine segments (or any orange citrus )
Red onion thinly sliced
Snap peas thinly sliced
Dried mango slices
Cashews roughly chopped (or macadamia nuts)
In a medium bowl whisk all the marinade ingredients together. Add the prawns and place in the refrigerator for at least 30 minutes. Thread four prawns on each skewer and cook over a hot grill just a few minutes each side until opaque in color. Place a skewer on top of each salad plate, or may present on a large platter.
In a small bowl combine the first 5 of the dressing ingredients, a dash of salt & pepper. Whisk until incorporated. Slowly drizzle in sesame oil and whisk. Next drizzle olive oil, whisking constantly until emulsified. Taste and adjust dressing as you like. The miso is salty so don’t over do your salt.
You can plate salads individually, or plate on a large platter. Place the greens down, sprinkle with the mango slices, red onion, tangerine segments, snap peas. Place your avocado slices down. Top with a skewer of prawns and garnish with chopped cashews & thin slice green onions. Give a nice drizzle of the miso dressing.
Miso is salty, so do not over do with salt in the marinade or the dressing.