Mexican Prawn Salad
Mexican Prawn Salad
Ingredients
- 2 corn cobs, husks and silk removed
- 1/4 cup extra virgin olive oil
- 3 garlic cloves, crushed
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/4 cup lime juice, plus lime wedges to serve
- 1kg cooked prawns, peeled, deveined (tails intact)
- 2 baby cos lettuces, leaves separated
- 250g cherry tomatoes, quartered
- 2 avocados, sliced
- 400g can black beans, drained, rinsed
- 1/2 red onion, thinly sliced
- 1/2 cup fresh coriander leaves
Instructions
- 1
Heat a chargrill pan over high heat. Brush corn with 2 teaspoons oil. Cook, turning occasionally, for 10 minutes or until lightly charred. Transfer to a chopping board. Set aside to cool.
10 min - 2
Meanwhile, heat 1 tablespoon oil in a large frying pan over medium heat. Add garlic. Cook for 30 seconds or until fragrant. Add spices. Cook, stirring, for 30 seconds or until fragrant. Remove from heat. Add lime juice and remaining oil. Season. Stir dressing until combined.
1 min - 3
Place prawns and 1 1/2 tablespoons dressing in a large bowl. Toss to coat. Using a sharp knife, cut corn kernels from cob, keeping corn in chunks.
- 4
Arrange lettuce leaves on a large serving platter. Top with corn, prawns, tomatoes, avocado, beans and onion. Drizzle with remaining dressing. Sprinkle with coriander. Serve.
