Green Apple, Jicama, And Prawn Salad With Mint, Lemongrass, And Dijon Dressing

Ingredients

• Servings: 4
• 12 medium shrimp
• 1 cup matchstick-cut granny smith apple
• 1 cup matchstick-cut jicama
• 1/2 cup matchstick-cut carrots
• 1/2 cup fresh mint leaves
• 1/2 cup extra virgin olive oil
• 3 tablespoons sugar
• 2 tablespoons vinegar
• 1 tablespoon dijon mustard
• 1 teaspoon chopped garlic
• 1 teaspoon chopped lemongrass
• 2 sprigs cilantro

Recipe

Preparation Time: 30 mins Cook Time: 5 mins Ready Time: 45 mins


• bring a small pot of water to boil. cook shrimp in boiling water until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes; drain.
• rinse shrimp with cold water to cool completely. peel, devein, and slice shrimp in half lengthwise; set aside in a bowl.
• toss apple, jicama, and carrots together in a large bowl.
• place mint leaves, olive oil, sugar, vinegar, dijon mustard, garlic, and lemongrass in a food processor. pulse until blended but slightly chunky, about two 10-second intervals.
• pour dressing over apple mixture; toss until well mixed. cover salad and shrimp separately with plastic wrap; refrigerate until ready to serve.
• mix shrimp into salad before serving; garnish with cilantro.