Green Apple, Jicama, and Prawn Salad with Mint, Lemongrass, and Dijon Dressing Recipe

Green Apple, Jicama, and Prawn Salad with Mint, Lemongrass, and Dijon Dressing Recipe

  • 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 white sugar
  • 2 tablespoons white vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon chopped garlic
  • 1 teaspoon chopped lemongrass
  • 2 sprigs cilantro
  1. 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.
  2. Rinse shrimp with cold water to cool completely. Peel, devein, and slice shrimp in half lengthwise; set aside in a bowl.
  3. Toss apple, jicama, and carrots together in a large bowl.
  4. 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.
  5. Pour dressing over apple mixture; toss until well mixed. Cover salad and shrimp separately with plastic wrap; refrigerate until ready to serve.
  6. Mix shrimp into salad before serving; garnish with cilantro.
Recipe of the Day|