Spicy fresh prawn salad with lime
No more chocolate for a while, we had lots...far too much at Easter!
Let's go back to our usual healthy diet. Today I went out in the fields to pick some wild herbs. We do this every year in spring time. The fields are full of bright yellow dandelion flowers.. so beautiful! My children were rolling in the grass and they picked some flowers for nonna (grandma).
We left with a bag full nettle, wild garlic and arugola. Later on the house was smelling of garlic and herbs: I made a soup with the wild garlic and a green frittata with the nettle. Wild herbs are delicious and most importantly they are free! Which types of herbs can you find where you live?
With the arugola I made a spicy salad with prawns and lime juice. Very easy and refreshing. I added chilly peppers but I removed the seeds otherwise it would have been to spicy for my taste.
This is a good easy recipe which would be perfect as a starter or as a light lunch.
- Prep Time : 15 minutes
- Cook Time : 5 minutes
Ingredients
- raw peeled king prawns - 300 grams - 1 cup
- wild arugola (rocket) - handful
- chilly seeded and thinly sliced peppers - 2
- cherry tomatoes - handful
- olive oil
- salt and pepper
- lime - 1
Instructions
Squeeze the lime and pour the juice on the prawns, add the chopped chillies, salt and pepper, 1 tbsp of olive oil and let it marinate for 20 minutes.
Heat up a couple of tbsp of olive oil in a pan then cook the prawns with the chopped chilly peppers until they look pink in colour. Do not overcook them, they will only take a few minutes.
Cut the cherry tomatoes in halves
Put your cooked prawns on a serving dish with the arugola and the tomatoes. Drizzle the salad with olive oil and serve.
(1 votes, average: 5.00 out of 5)
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What a gorgeous salad, Alida! The touch of chili peppers is just perfect not too over powering but adding a little zip!
I’m waiting patiently to be able to forage outside for some wild herbs, even dandelions, lol…Pretty soon.
Thanks for sharing, Alida…
Beautiful salad Alida, I love prawns !!!
and what lovely little tomatoes !!
Un abbraccio cara!
una freschissima insalata, prendo nota, mi piace molto Alida !
What a tasty way to serve prawns and so very low in cals too, fantastico! Perfect for spring as well as summer lunches.
Ma grazie cara amica!
Dear Alida,
So glad I finally stopped over to see your post and I am thrilled I did. I like you had too much food for Easter and now it is time to get back to a normal way of eating. Your recipe with prawns looks so delicious. I like the idea of the peppers, but like you a little is all I can take for my taste buds as well. The herbs are yummy, what a lovely flavor. You are very lucky that you can just pick them where you live..here on Long Island we do not have the pleasure of picking our own from the fields. The grocery store is where we pick ours from. I love the cherry tomatoes and the arugola. Thanks for sharing this light but fabulous dish. I hope to be back soon, posting…have a great rest of the week.
Hugs and love dear friend…Dottie 🙂
Lovely to hear from you Dottie, looking forward to your post! xxx
We are on a bit of a chocolate detox at the moment too, and I am definitely craving fresher flavours and anything with citrus in it.
Prawns and lime just go so well together, don’t they.
Yes I am using lime more and more in my cooking. So fresh and refreshing.
A perfect lunchtime recipe, lovely and fresh.
Thank you!
Adoro anch’io andare per i campi e raccogliere erbette selvatiche, buonissime!
Ottima la tua insalata piccante di gamberetti e rucola, un piatto sano e gustoso! Un abbraccio!
This looks so tasty. You cant beat cooking prawns from fresh, raw! Delicious!